Hokkien Noodles With Five Spice Chicken Recipes

Steps:

• In a wok (if you don't have a wok, a large frying pan is ok) stirfry chicken until golden and tender. Make sure to get rid of the excess liquid that comes from the chicken while cooking.
• Add the garlic, onion, five spice, and black pepper and stirfry for a further 3 minutes until onion goes transparent.
• Add the asparagus and noodles. Separate the noodles as you throw them in the wok. Stir fry for another 3 minutes.
• Add the soy, oyster sauce and honey and stirfry for 5 minutes.
• Serve hot straight out of the wok.

Steps:

• Place noodles in bowl and cover with boiling water.
• Leave this to stand for 2 minutes, drain well.
• Heat oil in a wok over high heat.
• Add shallots, garlic and ginger and stir fry for 2 minutes, or till fragrant.
• Add eggs, and stir it up till it breaks up.
• Add Chinese broccoli or bok choy, oyster sauce, sliced pork and sweet chili sauce to wok and cook for 2 minutes.
• The egg should be coating all the ingredients in wok.
• Add noodles and cook for another 3 minutes.
• Add bean sprouts.
• Pour chicken stock in, and stir well.
• Cover the wok, and let simmer for another 5 minutes.
• Place noodles on 4 warmed serving plate or bowl.
• Heat chilli oil in work over high heat.
• Add prawns to wok and cook for 5 minutes, or till they turn pink.
• To serve, place prawns on top of noodles, and serve with lime wedges.

Steps:

• Cook noodles as directed on package. Drain.
• Meanwhile, heat oil in large skillet or wok over medium-high heat until hot. Add chicken; cook and stir 3 to 4 minutes or until lightly browned. Add carrot; cook and stir 3 to 4 minutes or until slightly tender.
• In medium bowl, combine broth, teriyaki sauce, cornstarch and five-spice powder. Add to chicken and carrots; mix well. Reduce heat; cover and cook 5 minutes or until chicken is no longer pink and carrots are tender.
• Just before serving, stir in noodles; cook 2 to 3 minutes or until throughly heated. Sprinkle with onions and cilantro.