Five Spice and Chili Chicken Noodles

• vermicelli↗200 g
• rice flour↗1⁄4 cup
• five-spice powder, Chinese1 teaspoon
• flaked sea salt↗2 teaspoons
• chicken breast fillets↗600 g

  thinly sliced

• vegetable oil↗2 teaspoons
• garlic cloves↗2

  sliced

• long red chili↗2

  sliced

• Broccolini↗500 g
• chicken stock↗375 ml
• ketjap manis↗1 tablespoon
• green onions↗2

  thinly sliced

Step-by-step instructions

1. 1

   Cover the noodles with cold water and allow to stand for 15 minutes or until softened. Drain and set aside.

2. 2

   Place the rice flour, 5 spice, salt and chicken in a bowl and mix to coat. Heat half the oil in a wok or large non-stick frying pan over a high heat. add the chicken and cook in batches for 2 minutes, stirring, or until cooked through.

3. 3

   Remove and set aside.

4. 4

   Add the remaining oil, garlic, chili and broccolini and cook for a further minute. Add the stock and kecap manis, cover and cook for 2 minutes.

5. 5

   Serve with the chicken and noodles and top with green onion and extra chili.