Avance Ultimate Wok - Breville

Stir-fries continuedStir fried seafoodwith rice noodles4-6Chilli chicken withSingapore noodles4-61 tablespoon peanut oil1 tablespoon ginger, cut into matchsticks1 garlic clove, diced500g mixed seafood (Marinara mix)2 tablespoons light soy sauce1 cup chicken stock200g fresh rice noodles, sliced250g can baby corn1. Heat the wok on high sear setting, add the oilthen garlic and ginger, cook for 2 minutes oruntil the ginger is fragrant.2. Add the seafood and stir for a few minutes toinfuse the flavours, add the soy and stock thenbring the mixture to the boil.3. Add the noodles, corn, and stir to heat through.Serve with sliced green shallots.6 chicken thighs1 1 ⁄ 2 cups sweet chilli sauce1 tablespoon vegetable oil1⁄ 2 cup chicken stock2 sticks celery, finely sliced410g can champignon mushrooms350g packet of fresh Singapore noodles100g bean shoots1. Marinate the chicken in the sweet chilli sauce for2 hours or overnight.2. Heat the wok on high sear setting, add the oiland seal the chicken thighs on each side.3. Remove the chicken thighs and slice them.4. Add the chicken stock, celery, and mushroomsand bring to the boil. Add the noodles and cookfor 2–3 minutes to heat through.5. Add the chicken and bean shoots, heat the chickenthrough and serve.Serve with naan bread.R16