Stir fry noodles are one of my favourite mid-week meals as they are super quick and easy to make. This recipe is a similar to a Chicken Chow Mein, except that we will be marinating and then shallow frying the chicken before we cook the rest.
This recipe serves 4
Ingredients
sunflower/rapeseed/vegetable oil/chilli rapeseed oil
6 boneless and skinless chicken thighs
1 egg
½ tsp ground black pepper
½ tsp salt
2 tbsp cornflour
1 red chilli, finely choppe
2″ fresh ginger, finely chopped
3 garlic cloves, finely chopped
1 carrot, thinly sliced
½ cabbage, thinly sliced
bunch of green onions, finely chopped
300g egg noodles
2 tbsp oyster sauce
1 tbsp chilli paste
1 tbsp white vinegar
1 ½ tbsp dark soy sauce
Method
– Chop the chicken into bite-size pieces and add them to a large bowl. Add the egg, ½ tsp salt and ground black pepper and cornflour. Mix well and let it rest whilst you prepare the vegetables.
– Add 2-3 tbsp of oil to a hot pan. Add the chicken and cook on high heat for 7 minutes until cooked. Make sure to turn over continuously. Once cooked, transfer to a bowl.
– Prepare your noodles according to package instructions.
– Add 2 tbsp of oil to the same pan. Add the ginger, garlic, chilli, and cabbage, and cook for 2 minutes.
– Add the carrots and whites of the spring onions. Cook for 5 minutes.
– Mix the oyster sauce, chilli paste, white vinegar, dark soy sauce, and ½ tsp salt in a small bowl.
– Increase the heat to high and add the noodles. Mix well.
– Add the soy sauce mixture, mix well, and cook for 2 minutes,
– Add the fried chicken and the greens of the green onions, and mix well.
Serve and garnish with a drizzle of chilli oil (optional) – enjoy!