Hokkien Noodles With Five-Spice Chicken - cooking recipe

Ingredients

800 g fresh hokkien noodles
1 bunch asparagus spear, sliced
500 g boneless chicken thighs, sliced
2 teaspoons five-spice powder
1 teaspoon fresh ground black pepper
1 small onion, chopped
2 garlic cloves
2 tablespoons soy sauce
2 tablespoons oyster sauce
1 tablespoon melted honey

Preparation

In a wok (if you don't have a wok, a large frying pan is ok) stirfry chicken until golden and tender. Make sure to get rid of the excess liquid that comes from the chicken while cooking.
Add the garlic, onion, five spice, and black pepper and stirfry for a further 3 minutes until onion goes transparent.
Add the asparagus and noodles. Separate the noodles as you throw them in the wok. Stir fry for another 3 minutes.
Add the soy, oyster sauce and honey and stirfry for 5 minutes.
Serve hot straight out of the wok.