Categories
 10Mins Prep Time |
 15Mins Cook Time |
 Skill Level |
Ingredients
Chicken
- 2 Chicken Breast sliced thinly
- 1 tsp Light Soy Sauce
- 1 tbsp Oyster Sauce
- 1 tsp Sesame Oil
- 1 tsp Cornflour
Aromatics and Sauce
- 1 thumb Ginger peeled and sliced
- 1/2 Chilli sliced
- 1 Large clove of garlic sliced
- 1 tsp Sesame Oil
- 1-2 tbsp Light Soy Sauce
- 1-2 tbsp Oyster Sauce
Vegetables
- 1 Carrot peeled and sliced thinly
- 1 Small Courgette sliced into semi circles
- 1 Small Red Pepper sliced thinly
- 1 small Onion sliced thinly
Veg Oil
Cooking Instructions
- In a bowl mix in the sliced chicken with the soy sauce, oyster sauce, sesame oil and cornflour with a pinch of salt and pepper. Leave for at least 10 minutes.
- First, in a large frying pan//wok fry off the chicken in 1 tbsp of veg oil and cook evenly until browned on high heat for about 5 minutes as it will cook very quickly with being sliced thinly. Tip this out onto a dish. There is no need to clean the pan.
- In the same pan, fry off the garlic, chilli, ginger in 1 tbsp of veg oil in a large frying pan/wok for about 1 minute on high heat until they become fragrant.
- Then add in the onions, carrots, courgette, and pepper. Fry for about 2 minutes. If they start to burn, add in a splash of water.
- Add in 1 tsp sesame oil, 1 tbsp light soy sauce and 1 tbsp of oyster sauce, stir this into the veg and cook for 1 minute.
- Now add in the ready to use noodles or rehydrated noodles, toss the veg and sauce through and allow all the flavours to meld together. Cook for a further 5 minutes on a high heat so that the noodles are heated through. Taste and adjust the seasoning with more oyster or soy sauce or salt and pepper.
- Garnish with spring onions, more chilli and sesame seeds.