Tom Walton's Sichuan Chicken & Snow Pea Noodles with Birch & Waite Sichuan Style Stir Fry Sauce
Prep time: 15 minutes
|Thin hokkien noodles||450g|
|Olive or vegetable oil||2 tbsp|
|Shallots, white part in 1cm pieces, green part thinly sliced||4|
|Snow peas, trimmed, sliced in half||200g|
|Bok choy, sliced||1|
|Lebanese cucumber, thinly sliced||1|
|Roasted peanuts, crushed||1/2 cup|
|Birch & Waite Sichuan Style Stir Fry Sauce|
- 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.
- 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.
- Add Birch & Waite Sichuan Style Stir Fry Sauce and noodles and toss through quickly.
- Serve noodles scattered with the sliced green shallots, peanuts and coriander. Enjoy!
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