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Please note this recipe is classified as GREEN.

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  • 2 packets Hokkein noodles
  • 600g chicken breast, cut into small strips
  • 6 cups cabbage, thinly sliced
  • 5 broccoli, cut into small florets
  • 3 carrots cut into thick sticks
  • 1 large brown onion
  • 3 garlic cloves, minced
  • 1½ tbsp light soy sauce
  • 3 tbsp dark soy sauce
  • 3 tsp honey
  • 6 tbsp canola or olive oil


  1. Prepare and soak noodles in hot water as per packet instructions.
  2. Whilst noodles are soaking, saute onion and garlic with 1 tablespoon of oil in a hot, non-stick frying pan on medium/high heat.
  3. Once onions and garlic are lightly golden and fragrant, add chicken strips and saute until brown but not cooked through. About 2 minutes.
  4. Tip everything in the pan into a bowl and set aside for later.
  5. In the same pan, add carrots, cabbage and broccoli and saute on high with remaining 1 tablespoon of oil for 1 minute. This will add colour and flavour!
  6. Pour ¼ cup of water into the pan and place lid on. Cook for 3 minutes or until vegetables are soft.
  7. Lift the lid off and allow water in the pan to evaporate. There shouldn’t be much left in the pan.
  8. Once the water has been evaporated, push vegetables to the rims of the pan. Add sauteed chicken mixture, soy sauces, honey and prepared noodles.
  9. Sauté for 2 minutes, mixing constantly. Serve warm.

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