INGREDIENTS

• 1/2 cup light soy sauce
• 1/2 cup Chinese rice wine or mirin
• 1 tablespoon sesame oil
• 1 teaspoon Just Foods Organic Crushed Chilli
• 2 teaspoon Just Foods Organic Crushed Garlic
• 1 teaspoon Just Foods Organic Crushed Ginger
• 500g chicken thigh fillets, trimmed, cut into thin strips
• 200g dried rice stick noodles
• 1 tablespoon peanut oil
• 1 large red capsicum, cut into strips
• 125g tray baby corn, sliced in half lengthways
• 1/2 cup oyster sauce
• 1 teaspoon brown sugar
• Juice of 1/2 lime
• Chopped coriander, to serve

METHOD

1. Combine the soy sauce, Chinese rice wine or mirin, sesame oil, chilli, garlic and ginger in a bowl. Add the chicken and toss to coat in the marinade. Allow to marinate for at least 30 minutes.
2. Cook noodles in a large pot of boiling water for 3-4 minutes, or until just tender. Drain.
3. Heat a wok until hot and add half the peanut oil. Stir-fry the vegetables over high heat for 3 minutes or until just tender. Remove to a plate.
4. Add remaining oil to the wok. Remove half the chicken from the marinade and cook over high heat for 3-4 minutes, or until golden. Remove to a plate. Repeat with remaining chicken, reserving marinade. Cooking in half batches keeps the wok hot and gives the chicken a wonderful charred taste. Return chicken to the wok, add vegetables and noodles, reserved marinade, oyster sauce and sugar and stir until very hot and sauce bubbles. Squeeze over the lime juice, top with coriander and serve.

TOTAL COOK TIME: 50 MINS
SERVES 4