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I have to agree with the other reviewers that this was lacking in flavour and on the dry side. I made the prawn variation and also added some onion and garlic. When I saw how dry it was, I made up a little slurry of water, cornstarch and some ground ginger and red curry paste. This really helped the texture, making the noodles slippery and easier to eat and providing a really good flavour boost. I think this is a good base recipe that lends itself to experimentation and variation.

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evelyn/athens May 19, 2009

I wasn't sure what the sweet chili sauce was suppose to be (heinz?) I ended up doing a spicy garlic chili sauce, but not that much! Used a little extra peppers, green and red. Subbing spaghetti noodles for the hokkien noodles. I like Karen like more sauce with my noodles. Thank you for posting. Made for ZWT 2009

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Tarteausucre May 14, 2009

Made as directed, although I doubled the ingredients for a family of 5, it was ample. We also found it a little dry.. I liked it, but we like a bit of sauce, and it was a bit bland, I actually added minced ginger and garlic when I was cooking the chicken, and even so we found it bland. However, it's quickly prepared, its healthy, and we did enjoy it! Made for ZWT 2009

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Karen Elizabeth May 13, 2009

The flavor of this dish is really nice, and I enjoyed the crunchy texture of the nuts. I had to substitute spaghetti noodles for the hokkien, and green capsicum for the red, but otherwise followed the recipe. The recipe didn't say when to add the macadamia nuts, so I added them as garnish. DH's only complaint was that it was dry. The noodles and chicken breast absorbed what little liquid there was. Perhaps some seasoned broth could be added next time. Made for ZWT 2009.

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PanNan May 13, 2009
Stir-Fry Noodles With Chicken and Macadamias (Australian)