1 x 440g packet hokkein noodles
1 tbsp oil
500g chicken breast fillet, thinly sliced
2 cloves garlic, crushed
150g snow peas, trimmed, sliced
2 medium carrots, julienned
250ml campbell’s real stock - chicken
2 tbsp soy sauce
¼ cup rewarewa honey
1 ½ tbsp cornflour
Prepare noodles according to directions on packet. Drain.
Heat oil in a wok, or large frying pan, over high heat. Cook chicken in 2 batches, until golden brown. Remove and set aside.
Add garlic, snow peas and carrots to pan. Cook, stirring, for 2 minutes. Return chicken to wok with prepared noodles.
In a jug or bowl, combine campbell’s real stock, soy sauce, honey and cornflour until well mixed. Pour over noodle mixture, and bring to the boil, stirring. Cook for 2 minutes, stirring, until sauce has thickened and noodles are heated through.