Five Spice And Chili Chicken Noodles

• 200 g vermicelli
• 1/4 cup rice flour
• 1 teaspoon five-spice powder, Chinese
• 2 teaspoons flaked sea salt
• 600 g chicken breast fillets, thinly sliced
• 2 teaspoons vegetable oil
• 2 garlic cloves, sliced
• 2 long red chili, sliced
• 500 g Broccolini
• 375 ml chicken stock
• 1 tablespoon ketjap manis
• 2 green onions, thinly sliced

1. Cover the noodles with cold water and allow to stand for 15 minutes or until softened. Drain and set aside.
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. Remove and set aside.
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. Serve with the chicken and noodles and top with green onion and extra chili.

vermicelli, rice flour, fivespice powder, salt, chicken, vegetable oil, garlic, long red chili, chicken stock, ketjap manis, green onions

Taken from www.food.com/recipe/five-spice-and-chili-chicken-noodles-492434 (may not work)