Vegetable and Chicken Noodles

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* 2 tbs vegetable oil

* 1/4 cup (60ml) hot chilli sauce

* 1/4 cup (60ml) soy sauce, plus extra to serve

* 2 (about 200g each) skinless chicken breast fillets, thinly sliced

* 450g packet fresh thin hokkein noodles

* 400g packet fresh stir-fry Vegetables

* 75g chopped roasted peanuts


1. Place 1 tablespoon oil, chilli sauce, soy sauce and chicken in a bowl, then toss to coat chicken.

2. Separate the hokkien noodles by gently shaking loose.

3. Heat the remaining oil in a wok or deep frypan over high heat. Drain the chicken over a bowl and reserve the marinade. When the oil is hot, add the chicken and stir-fry for 5 minutes or until lightly golden.

4. Add the stir-fry vegetables, hokkien noodles, reserved marinade and 1-2 tablespoons water, then stir-fry for 3-4 minutes until the vegetables are cooked but still crunchy.

5. Add the roasted peanuts, then toss to combine. Divide the mixture among 4 serving bowls and drizzle with extra soy sauce.

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