Ingredients
Serves 4
Prep/Cook time: approx 30 mins
- 250g egg noodles - precooked and chilled in cold water
- 2 tbsp toasted sesame oil
- 120g fine strips skinless chicken breast
- Chicken marinade - recipe to follow
- 3 tbsp vegetable oil
- 2 cloves garlic finely chopped
- 50g baby pack Choi/ Chinese cabbage or green veg like mange tout - sliced
- 3 scallions - thinly sliced
- 2 tbsp light soy sauce - plus 2 tsp for the marinade
- 2 tbsp dark soy sauce
- 1 tbsp rice wine or sherry - plus plus 2 tsp for the marinade
- 1/2 tsp brown sugar
- 50g bean sprouts
- Freshly ground pepper and salt for seasoning
Chicken marinade:
- 1 tsp toasted sesame oil
- 2 tsp rice wine or sherry
- 2 tsp light soy sauce
- Freshly ground pepper
- Fine sea salt
Method
- When you cook the noodles and have them cooled drizzle with sesame oil and set aside until needed.
- Marinate the chicken strips with all the ingredients for the marinade and leave for at least 10 minutes.
- Heat a wok over a high heat and add 1 tbsp of vegetable oil. When very hot and smoking add the chicken strips. Cook stirring continuously for about 3 minutes and transfer to a dish until needed.
- Clean the wok with a cloth and return to the heat.
- Add the remaining vegetable oil and when hot add the garlic and cook quickly.
- Add the vegetables and cook for 1 minutes.
- Add the noodles, both types of soy sauce, rice wine, sugar and seasoning.
- Stir fry for approx 2 minutes and then add the chicken and any juices on the plate.
- Stir fry for 3 or 4 minutes or until the chicken is cooked.
- Add the remaining sesame oil, scallions and bean sprouts and mix through.
- Serve on to a warm serving platter straight away.
