| Preparation time: 10 minutes + 10 minutes standing | | | | 1 teaspoon soft brown sugar |
| Total cooking time: 10 minutes | | | | 2 tablespoons toasted sesame seeds |
| Serves 4 | | | | Directions chicken with soy and Hokkien noodles: |
| Ingredients chicken with soy and Hokkien noodles: | | | | 1. Cover all the noodles with some boiling water and |
| 450g (14 oz.) Hokkien noodles | | | | leave them for about 10 minutes or so, or until they |
| 1 tablespoon oil | | | | become just tender. |
| 500g (1lb) chicken fillets, sliced | | | | 2. Heat a wok over kind of high heat, add some oil and |
| 2 cloves garlic, chopped | | | | swirl it to coat the side. Then add the chicken in small |
| 5cm (2 inch) piece of ginger, julienned | | | | batches and stir-fry it for about 5 minutes or so. After |
| 4 spring onions, diagonally sliced | | | | that, return the chicken to the wok, add the garlic and |
| 2 carrots, diagonally sliced | | | | the ginger and cook for about 1 minute, or until it |
| 250g (8 oz.) broccoli, cut into small florets | | | | becomes fragrant. Add the spring onion, the carrot and |
| 2 tablespoons mirin | | | | the broccoli and cook them for about 4-5 minutes, or |
| 4 tablespoons soy sauce | | | | until they become tender. |