Chinese Sticky Chicken with a Kinda Singapore Noodles

For the Chicken

Serves 6

5-6 Chicken Breasts, cut into strips
A Handful of Sesame Seeds
1 tbsp Chinese Five Spice
2 tbsp Sweet Chilli Sauce
Malden Sea Salt and Black Pepper
Olive Oil

For the Noodles

600g Cooked Rice Noodles
A Mix of Veggies such as Mange Tout, Beansprouts, Red Onion, Baby Corn etc
1 tbsp Oyster Sauce
1 tbsp Soy Sauce
1/2 tbsp Rice Wine Vinegar
1 tbsp Turmeric
Olive Oil
Freshly Chopped Red Chilli

Coat the chicken with the Chinese five spice, salt and pepper.

Add oil to the pan and fry the chicken (in batches if necessary) until the chicken is browned and cooked through.

Add the sesame seeds and the sweet chilli sauce.

Set aside and keep warm whilst you make the noodles.

Add some oil to a frying pan and throw in the veggies.

Add the turmeric and cook for a minute.

Add the soy, rice wine and oyster sauce.

Serve by putting a pile of noodles into a bowl and top with the chicken and the fresh chilli.

A healthier and tastier alternative to a takeaway!