The chicken is marinated for several hours which allows the flavours to develop. With this taken care of early it's only a matter of preparing the vegetables, noodles and actually cooking the dish.
The flavour itself was somewhat sweet and salty combined with the underlying incredible flavour that Chinese Five Spice provides. Chinese Five Spice powder is a ground spice blend of cinnamn, star anise, cloves, fennel seeds and pepper. Needless to say it definitely tantalised the tastebuds while eating this noodle dish.
Five Spice Chicken with Noodles
(Recipe Sourced from WW The Complete Kitchen Cookbook)
ProPoints per serve: 10
2 tablespoons kecap manis (sweet soy sauce)
2 tablespoons soy sauce
2 teaspoons cornflour
1 teaspoon Chinese Five Spice powder
1 teaspoon finely grated fresh ginger
1 garlic clove, cruushed
600 grams lean chicken breast fillets, fat trimmed, thinly sliced
200 grams rice stick noodles
1 tablespoon canola oil
1 carrot, cut into matchsticks
1 red capsicum, thinly sliced
2 green shallots, thinly sliced
1 bunch baby bok choy, cut into 5cm lengths
Combine kecap manis, soy sauce, cornflour, five spice, ginger and garlic in a large glass or ceramic bowl. Add chicken and turn to coat. Cover and refrigerate for 3 hours.
Prepare noodles following packet instructions or until just tender. Drain. Using scissors, cut noodles into 5cm lengths.
Drain chicken, reserving marinade. Heat a wok over high heat. Add half the oil and heat for 5 seconds. Stir fry chicken, in batches, for 5 minutes or until browned. Transfer to a bowl. Reheat wok over high heat. Add remaining oil and heat for 5 seconds. Stir fry carrot and capsicum for 2 minutes or until just softened. Add 3/4 shallots and bok choy and stir fry for 3 - 4 minutes or until vegetables are tender.
Return chicken to wok with noodles and reserved marinade. Stir fry until heated through.
Serve sprinkled with remaining shallots as garnish.
(click here for a printable version of this recipe)