Almond Chicken And Noodles

• 1 1/2 lb chicken breast fillets, thickly sliced
• 2 cloves garlic, minced
• 1/4 cup hoisin sauce
• 1/4 cup kecap manis
• 2 tbsp peanut oil
• 2/3 cup blanched almonds
• 4 None spring onions, thinly sliced
• 1 None Spanish onion, thinly sliced
• 15 oz fresh egg noodles
• 7 oz choy sum (Chinese cabbage), coarsely chopped
• 1 cup chicken stock

1. Combine chicken, garlic, 2 tbsp hoisin sauce and 1 tbsp kecap manis in a medium bowl.
2. Heat 2 tsp oil in a wok over medium-high heat. Stir-fry almonds until toasted. Remove from wok.
3. Add remaining oil to wok. Stir-fry chicken mixture and onions until chicken is browned.
4. Meanwhile, place noodles in a large heatproof bowl. Cover with boiling water and let stand for 5 mins, or until just tender. Drain.
5. Add noodles to wok along with almonds, choy sum, stock and remaining hoisin sauce and kecap manis. Stir-fry until choy sum is just wilted. Serve.

chicken breast fillets, garlic, hoisin sauce, manis, peanut oil, blanched almonds, spring onions, onion, egg noodles, choy, chicken stock

Taken from recipes-plus.com/api/v2.0/recipes/33413 (may not work)