Chilli and basil chicken with rice noodles from Spice by Christine Manfield

Ingredients

• 50 ml oyster sauce
• 50 ml fish sauce
• 5 red shallots, finely sliced
• 500 g fresh rice noodle sheets
• 50 ml Chinese Shaoxing rice wine
• ½ teaspoon fennel seeds
• 1 cup Thai basil leaves or holy basil leaves
• 500 g free-range, corn-fed chicken breasts, thinly sliced
• 50 g snowpea leaves
• 1 red capsicum, finely sliced
• 6 snowpeas, shredded
• 12 cloves garlic, minced
• 6 red bird’s-eye chillies, finely sliced
• 2 teaspoons Chilli Jam
• 60 ml Sichuan Pepper Oil