COOKING
Have a top night
in and kick back
on the couch with
an easy TV dinner1
In a wok or large frying
pan, heat half the oil on
high. Add eggs, swirling to
coat base and side of wok.
Cook for 1-2 minutes, until
just set. Slide from wok
onto a chopping board,
roll up and thinly slice.2
Heat remaining oil in
wok on high. Stir-fry
chicken for 3-4 minutes,
until well browned.Remove from wok and
keep warm.3
Add broccolini,
lemongrass, ginger,
chilli and garlic. Stir-fry
for 2 minutes. Add
noodles, teriyaki, honey
and soy. Stir-fry for
a further 1-2 minutes.4
Serve in bowls, topped
with omelette. Sprinkle
with nuts, seeds and onion.hits
If preferred,
use sliced pork
fillet, beef or
lamb.Top tip
PRIME-TIME
- 1 tablespoon peanut oil
- 2 eggs, lightly beaten
- 500g chicken thigh fillets,
thinly sliced - 1 bunch broccolini,
stems chopped - 1 stalk lemongrass, white
part only, finely chopped - 1 tablespoon
finely chopped ginger - 2 long red chillies, finely sliced
- 2 garlic cloves, crushed
- 400g fresh Singapore
egg noodles - ¼ cup teriyaki sauce
- 2 tablespoons honey
- 1 tablespoon soy sauce
- ½ cup chopped cashews,
toasted - 1 tablespoon sesame seeds,
toasted - shredded green onion, to serve
Honey chicken stir-fry noodles
aSERVES 4 • PREP 15 MINS • COOK 10 MINS