4 x 72g packets chicken-flavoured 2-Minute noodles
1 bunch bok choy (400g)
1 tablespoon vegetable oil
2 carrots, peeled, halved lengthways, thinly sliced diagonally
350g shredded roast chicken meat
2 tablespoons hoisin sauce
2 tablespoons soy sauce
1 tablespoon sweet chilli sauce
½ cup roasted, unsalted cashews
Prepare noodles with flavour sachets according to packet directions. Drain.
Meanwhile, cut bok choy leaves from stems. Coarsely chop leaves. Cut any thick stems lengthways in half, then cut into 4cm lengths. Keep leaves and stems separated.
Heat oil in a large wok over a high heat. Add carrots. Stir-fry for 2 minutes. Add chicken and bok choy stems. Stir-fry for a further 2 minutes.
Add noodles, bok choy leaves and combined sauces to wok. Stir-fry for a further 1 minute, or until heated through and noodles are coated in sauce.
Serve sprinkled with cashews.
TIP! Bok choy has white to pale green coloured stems, with rounded, dark green leaves. Trim the base, then rinse stems and leaves under cold water. Drain well.