Honey & Soy Chicken Stir Fry with Mushrooms and Hokkien Noodles|Australian Mushrooms

3cm piece of ginger, finely grated

2 garlic cloves, finely grated

2tbs honey

1/3 cup light salt-reduced soy sauce

1tbs toasted sesame seeds, plus extra to serve

2tbs peanut oil

1 red onion, sliced

400g chicken breast, thinly sliced

400g button mushrooms, sliced

1 red capsicum, chopped

100g snow peas, blanched

440g thin Hokkien noodles

Optional: Sliced chilli and salt-reduced soy sauce to serve

Combine ginger, garlic, honey, soy and sesame in a bowl. Set aside.

Place noodles in a bowl. Place capsicum and snow peas in a separate bowl. Cover both with boiling water and set aside for 3 minutes. Drain.

Heat half the oil in a wok over high heat. Add onion and mushrooms stirring constantly for 3 minutes until softened and slightly brown. Add snow peas and capsicum, cook for 2 more minutes, then set aside. Reheat the remaining oil until smoking. Add chicken and cook for 4 minutes, stirring frequently until cooked through. Add soy sauce mixture and leave to bubble for 2 minutes, to thicken slightly.

Return all vegetables and blanched noodles to wok. Toss to coat and sprinkle with extra sesame seeds. Serve with sliced chilli and light soy sauce.

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Honey & Soy Chicken Stir Fry with Mushrooms and Hokkien Noodles