500 g fresh hokkien noodles
2 1/2 tablespoons peanut oil
500 g chicken breast fillet, thinly sliced
3 green onions, sliced diagonally
1/2 red capsicum, deseeded, sliced
125 g baby corn, quartered lengthways
1 stick celery, thinly sliced
1/2 cup thick teriyaki marinade
1 tablespoon reduced-salt soy sauce
1/4 cup roasted peanuts, chopped
Place noodles into a large heatproof bowl. Cover with boiling water. Stand for 3 minutes. Drain. Set aside.
Heat a wok over high heat. Add 1 tablespoon of oil and half the chicken. Stir-fry for 2 minutes or until chicken is cooked through. Remove. Repeat with 2 teaspoons of oil and remaining chicken.
Add remaining 1 tablespoon of oil to wok. Swirl to coat wok. Heat until hot. Add vegetables. Stir-fry for 1 minute.
Add chicken, noodles, marinade, soy sauce and peanuts to wok. Stir-fry for 1 minute or until hot. Serve.