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Supermarket roast chicken hoisin noodles

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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4
Course: Mains
Cuisine: Asian
Ingredients Method

Ingredients
  

  • 4 packets instant noodles (400g), cooked, rinsed and drained
  • 2 cups shredded roast chicken
  • 1 large carrot , julienned
  • 1 red onion ,halved and thinly sliced
  • 1 green capsicum (pepper) ,thinly sliced
  • 1 cup sliced white cabbage
  • 2 tablespoons peanut oil
  • 2 tablespoons white vinegar
  • 2 tablespoons hoisin sauce
  • 1 tablespoon soy sauce
  • salt and white pepper ,to taste
  • 1/2 cup green spring onions (shallots) ,sliced for garnish

Method
 

  1. To cook the noodles, bring a pot of salted water to boil. Add the packet noodles and cook for 2-4 minutes until just tender and softened. Remove from heat and drain the hot water. Rinse the cooked noodles in cold water several times to stop the cooking process. Drain all water and lightly toss with a drizzle of peanut oil. Set aside.
  2. Heat oil in a wok on high. Add carrot, onion and capsicum. Sauté for a couple of minutes until vegetables are glazed. Add the roast chicken, cabbage, vinegar, hoisin sauce and soy sauce. Add the cooked noodles and toss gently to coat the noodles with the sauce evenly. Season with salt and pepper. Mix well and cook for a few minutes until heated through.
  3. Serve hot, garnished with shallots.