125g dried rice vermicelli noodles
2 teaspoons olive oil
2 (about 350g) single chicken breast fillets, thinly sliced across the grain
1 brown onion, cut into thin wedges
2 carrots, peeled, cut into batons
1 green capsicum, halved, deseeded, thinly sliced
2 zucchini’s, ends trimmed, thinly sliced diagonally
200g green beans, topped, halved diagonally
1 cob of corn kernels
4cm-piece fresh ginger, peeled, cut into matchsticks
2 garlic cloves, crushed
2 tablespoons water
1 bunch bok choy or choy sum leaves separated, washed, shredded
1/4 cup soy sauce or tamari
1/4 cup sweet chilli sauce
Place the noodles in a large heatproof bowl. Cover with boiling water. Set aside for 2-3 minutes to soak. Use a fork to separate. Drain.
Heat the oil in a large wok over high heat. Add the chicken and stir-fry for 2 minutes or until just cooked. Transfer to a plate.
Add the onion, carrot, capsicum, zucchini, beans, corn, ginger and garlic to the wok and stir-fry for 2 minutes. Add water and bok choy or choy sum and cook, covered, for 1-2 minutes or until beans are bright green and tender crisp.
Add the noodles, chicken, soy sauce and sweet chilli sauce and toss until well combined and heated through. Divide among serving plates and serve immediately.