IN THE KIT
12 ozground chicken
6 ozrice noodle
2 ozgarlic chili paste
2 ozginger/onion/garlic sesame oil
4 ozpak choi
4 ozred cabbage
4 ozbell pepper
2 ozgreen onion
8 ozfive spice hoisin sauce
10 ozchicken stock, ponzu and chicken base blend
Kitchen Items Needed
Cutting board & knife
Bring medium pot of water to the boil for noodles;
Remove core, thinly slice bell pepper;
Roughly chop pak choi into small pieces;
Thinly slice cabbage;
Roughly chop peanuts;
Thinly slice whole green onion on a diagonal, discarding the root.
In a small pot, heat stock base & 1/2 hoisin sauce. Whisk together well, heat over medium-low heat. Taste broth; if you like a saucier broth, add 1/4 cup of water. Keep warm while preparing everything else.
Cook noodles in boiling water for 3 minutes, or until noodles are al dente. Drain in colander/strainer, quick rinse with cold water & set aside.
In a large skillet, heat ginger/onion/garlic bend over medium high heat. Add pak choi, cabbage, carrots, bell peppers, cooking for 5-8 minutes until tender. Set aside in a bowl.
Using the same skillet that you cooked the veggies, add a drizzle of olive oil over high heat, add chicken. Cook, breaking it up into crumbles, for 5-7 minutes. Add other half of hoisin sauce, cook for a further 2 minutes, until slightly caramelised. Turn off the heat, set aside.
Ladle Dan Dan broth in bowls. Pile in noodles, top with chicken & veggies. Sprinkle with peanuts, green onions, serve with chili paste on the side. To eat, mix it all up to coat the noodles well with sauce, then devour!