Thai Chicken Noodle Stir-fry

180g dried rice noodles
750g chicken breast fillets, sliced thinly
2 teaspoons grated ginger
2 tablespoons peanut oil
4 green shallots, sliced
1 1/2 cups (120g) bean sprouts
2 bunches (300g) baby bok choy, chopped coarsely
1/3 cup (80ml) lime juice
1/4 cup (60ml) sweet chilli sauce
2 teaspoons fish sauce
1 1/2 tablespoons caster sugar
2 tablespoons chopped coriander leaves
1 tablespoon chopped fresh mint leaves


Method:


1. Place noodles in large heatproof bowl, cover with boiling water, stand until tender; drain.
2. Combine chicken and ginger in small bowl. Heat oil in wok; stir-fry chicken, in batches, until browned.
3. Return chicken to wok with onions, sprout, bok choy and combine remaining ingredients; stir until heated through. Serve mixture over the rice noodles. Serves 4.

Orange Marmalade with Hokkien Noodles

750g lion steak, sliced
1/3 cup (80g) orange marmalade
1 clove garlic, crushed
1 tablespoon finely grated ginger
1 tablespoon peanut oil
1 medium (150g) onion, sliced
500g baby bok choy, trimmed
1/4 cup (60ml) hoisin sauce
1/4 cup (60ml) plum sauce
500g hokkien noodles


Method:


1. Combine meat, marmalade, garlic and ginger in bowl. Heat oil in wok or pan; stir-fry meat mixture and onion, in batches, until browned and tender.
2. Return meat and onion to wok with remaining ingredients; stir-fry until sauce boils and thicken slightly. Serves 4.