Serves: 2
Takes: 20 mins
2 chicken breast fillets, thinly sliced
2tsp soy sauce
2 cloves garlic, peeled and sliced thinly
Grated fresh ginger
1/2 250g pack of egg noodles
2tsp vegetable oil
100g (4oz) broccoli florets
1 carrot, peeled and cut into thin strips
100g (4oz) mushrooms, sliced
1 (7oz) can water chestnuts, drained and sliced
75g (3oz) trimmed mangetout, halved
4 salad onions, sliced
1 cup beansprouts (optional)
1tbsp toasted sesame oil
1tbsp oyster sauce
1. Mix the soy sauce, garlic and ginger in a bowl. Add the chicken and marinate for 10 mins.
2. Cook the noodles following the pack instructions, drain and set aside.
3. Heat the vegetable oil, add the chicken and cook for 4-5 mins until browned. Add the carrot, mushrooms, water chestnuts, broccoli, mangetout and salad onions and stir-fry for 3-4 mins until hot.
4. Add the beansprouts, noodles, sesame oil and oyster sauce and stir-fry for another 2-3 mins.
5. Divide between bowls and serve.
Alternatives: You can use rice instead of noodles and prawns instead of chicken.
Where to next?
Salmon with Oriental green stir-fry
Szechwan vegetarian noodles
Stir-fries
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