Ingredients
200 g | Vermicelli |
¼ cup | Rice flour |
1 tsp | Chinese five spice |
2 tsp | Sea salt |
600 g | Chicken breasts, 3 fillets, thinly sliced (Main) |
2 Tbsp | Vegetable oil |
2 | Garlic cloves, sliced |
1 | Red chilli, sliced, plus extra or reserve some to serve |
2 bunches | Broccolini, trimmed |
1 ½ cups | Chicken stock |
1 Tbsp | Kecap manis |
2 | Spring onions, thinly sliced |
Directions
- Cover the noodles with cold water and allow to stand for 15 minutes or until softened. Drain and set aside.
- Place the rice flour, five-spice, salt and chicken in a bowl and mix to coat.
- Heat half the oil in a wok or large non-stick frying pan over high heat. Add the chicken and cook, in batches, for 2 minutes or until cooked through. Remove and set aside.
- Add the remaining oil, garlic, chilli and broccolini and cook for a further minute. Add the stock and kecap manis, cover, and cook for 2 minutes.
- Serve with the noodles and top with spring onions and extra chilli.