1 tsp vegetable oil
400g chicken thighs, trimmed and cut into 2cm thick slices
1 small packet of fresh Hokkien noodles
1 tub thai chilli jam
2 tbs salt-reduced soy sauce
1 carrot, peeled and sliced on the diagonal
1 red capsicum, cut into strips
1 bunch spring onions, sliced on the diagonal
1 clove garlic, peeled and crushed
1/2 lemon, juiced
1 bunch basil, leaves picked

1 tsp vegetable oil 400 g chicken thighs, trimmed and cut into 2cm thick slices 1 small packet of fresh Hokkien noodles 1 tub thai chilli jam 2 tbs salt-reduced soy sauce 1 carrot, peeled and sliced on the diagonal 1 red capsicum, cut into strips 1 bunch spring onions, sliced on the diagonal 1 clove garlic, peeled and crushed 1/2 lemon, juiced 1 bunch basil, leaves picked

1. Bring a kettle full of water to the boil.

2. Heat the vegetable oil in a large wok or frying pan over a medium high heat. Add the chicken and stir fry for 2-3 minutes or until golden and cooked through. Remove the chicken from the pan and place on a plate (leave any oil in the pan behind to cook the veggies in step 5).

3. Place the fresh Hokkien noodles in a heatproof bowl, pour over enough boiling water to cover the noodles and allow to soak for 1 minute. Drain.

4. In a small bowl, combine the Thai chilli jam and salt-reduced soy sauce with a splash of water.

5. Place the same wok over a medium-high heat. Add the carrot, red capsicum, spring onion and garlic and stir fry for 1 minute. Add the chilli jam mixture to the wok with the Hokkien noodles and chicken. Stir fry for 1-2 minutes or until heated through and well combined. Add the lemon juice, then remove from the heat and stir through teh basil leaves.

6. To serve, divide the stir-fry between serving bowls.