For this recipe you really should use a big wok, but we don’t have one so we persist with our frying pan and end up with a mess of sticky noodles across the cook top. Oh well, it’s all in the name of yumminess :-)
Adapted from Australian Women’s Weekly
200g wide rice noodles
1 tablespoon peanut oil
500g chicken mince
2 cloves garlic, crushed
1 tablespoon sambal oelek
2 green onions, chopped thinly
60ml kecap manis
2 baby bok choy, leaves separated
1 cup loosely packed fresh coriander (cilantro) leaves
- Place noodles in a large heatproof bowl and cover with boiling water. Set aside.
- Heat oil in wok and stir-fry chicken until browned. Add garlic, sambal, onion and half of the kecap manis. Stir-fry for 1 minute.
- Separate noodles with a fork and drain. Add noodles to the wok along with the remaining kecap manis and bok choy. Stir-fry until hot.
- Sprinkle with coriander and serve.