Wednesday, 22 January 2014

Stir Fry Spring Noodle

Serves 2

150 g egg noodles
2 tbsp. groundnut oil
250 g skinless chicken thighs, very finely sliced
1 dry red chilli, broken up into small pieces
½ a red chilli, finely chopped
4 spring onions, finely sliced
2 tbsp. chilli paste
1 tbsp. oyster sauce
2 tsp. soy sauce

1. Cook the noodles according to the packet instructions. Drain, drizzle with 1 tablespoon of the oil to prevent the noodles from sticking and set aside.

2. Heat a wok over a high heat until smoking and pour in the remaining oil. Add the chicken and stir-fry for 4-5 minutes until golden at the edges. Add the dry chillies and stir-fry for 10 seconds until fragrant. Chuck in the red chilli and spring onions and continue to stir-fry for another minute & stir chicken cooked through.

3. Transfer the cooked noodles to the stir-fry and remove from the heat. Pour in the chilli paste, oyster sauce and soy sauce and toss everything together so all the noodles get completely coated in the amazing Chinese condiments. Serve immediately.



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