SHANGHAI CHICKEN STIR FRY NOODLES
Ingredients
200g dried egg noodles (thick or thin, buy the ones in bundles)
4 Tegel chicken breasts skin on, cut in half lengthwise, and slice thinly, keeping skin on
4 tbsp soy sauce
2 tbsp Chinese rice wine
1 tsp cornflour
2 tbsp cooking oil
2 tbsp cooking oil
4 garlic cloves, peeled and sliced thinly
1 fresh chilli, de-seeded and sliced thinly
2 carrots, julienned (cut into thin strips)
200g Chinese broccoli or other greens
3 tbsp hoisin sauce
3 tbsp light soy sauce
1 tbsp Chinese rice wine
1 tbsp Caster Sugar
Description
A fast and easy dinner option, these noodles are always popular.
Method
Cook noodles in large pot of salted, boiling water according to packet instructions (usually 10 minutes for dried). Drain, run under cold water and put in fridge to cool and dry out.
Marinate chicken in soy sauce, rice wine and 1 tsp of cornflour.
Heat wok or large pan and add oil. When hot, add chicken and fry until golden and cooked through. Set aside and clean wok.
Heat the wok, add 2 tbsp oil and add garlic, chilli, carrots and cook for 2-3 minutes before adding greens. Stir fry for 2 minutes then add sauces, rice wine and sugar, and cook for
1 - 2 minutes keeping the vegetables moving. Add the noodles and toss until heated through and covered in sauce. Add cooked chicken and toss together. When piping hot it is ready to serve.
Categories
Rice/Noodles
Chicken
World Kitchen Series 4
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