adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Stir-fried chicken with egg noodles
Stir-fried chicken with egg noodles
0 Likes
Prep Time:
35 minutes
Cook Time:
10 minutes
Total Time:
45 minutes
Ingredients:
  • 40ml (2 tbsp) oyster sauce
  • 40ml (2 tbsp) soy sauce
  • 40ml (2 tbsp) sweet chilli sauce
  • 80ml (1/3 cup) chicken style liquid stock
  • 10.00 gm cornflour, plus extra 1 tsp
  • 400g thin egg noodles
  • 1/2 tsp Chinese five-spice powder
  • 300g chicken breast fillets, cut into thin strips
  • 40ml (2 tbsp) vegetable oil
  • 1 yellow capsicum, seeds removed, thinly sliced
  • 1 red capsicum, seeds removed, thinly sliced
  • 4 shallots (spring onions), cut into 2cm lengths
  • 2.5cm piece ginger, grated
  • 100g snow peas, trimmed
  • 12 shiitake mushrooms
  • 75g roasted cashew nuts
Instructions:
  • Combine oyster sauce, soy sauce, sweet chili sauce, stock, and an extra teaspoon of cornflour in a bowl. Stir well and set aside.
  • Submerge noodles in boiling water for 10 minutes. In a bowl, mix five-spice with the rest of the cornflour, coat the chicken, then stir-fry in a wok with 1 tablespoon of oil until golden. Drain chicken on paper towel.
  • Drizzle the rest of the oil into the wok and quickly sauté the capsicums for 1-2 minutes. Toss in the shallots, garlic, ginger, snow peas, and mushrooms, and stir-fry for another minute. Put the chicken back in, pour in the sauce, and cook until it thickens, about 1 minute.
  • Sprinkle in half of the nuts. Drain the noodles and portion them into bowls. Serve with stir-fry and sprinkle the remaining nuts on top.

Similar Recipes