Tom Walton's Sichuan Chicken & Snow Pea Noodles with Birch & Waite Sichuan Style Stir Fry Sauce

Serves: 4
Prep time: 15 minutes

Thin hokkien noodles450g
Olive or vegetable oil2 tbsp
Chicken mince400g
Shallots, white part in 1cm pieces, green part thinly sliced4
Snow peas, trimmed, sliced in half 200g
Bok choy, sliced1
Lebanese cucumber, thinly sliced1
Roasted peanuts, crushed1/2 cup
Coriander leavesHandful
Birch & Waite Sichuan Style Stir Fry Sauce


  1. Place noodles in a bowl and add boiling water. Allow to sit for 3-4 minutes then separate with a fork and drain. Set aside.
  2. Place a large frying-pan over high heat and add oil, chicken, and pinch of salt. Cook, breaking up mince until beginning to colour, then add white part of shallots with snow peas and bok choy. Stir fry for 1 more minute.
  3. Add Birch & Waite Sichuan Style Stir Fry Sauce and noodles and toss through quickly.
  4. Serve noodles scattered with the sliced green shallots, peanuts and coriander. Enjoy!

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