* 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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