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Ingredients
- 150g medium egg noodles
- 300g skinless chicken breast
- sliced into strips
- Dash of dark soy sauce
- 1 teaspoon five spice
- 1 tablespoon corn flour
- 2 tbsp groundnut oil
- 1 red pepper
- finely sliced
- 150g bean sprouts
- 1 large spring onion
- sliced
- 2 tablespoon light soy sauce
- Dash of sesame oil
- Freshly ground black pepper
Details
servings 2
Level of difficulty Easy
Preparation time 10mins
Cooking time 10mins
Cost Average budget
Preparation
Step 1
Cook the noodles in a pan of boiling water for 2-3 minutes, or according to packet instructions. Drain, then rinse under cold water and drain again.
Step 2
Place the chicken strips in a bowl and season with the dark soy sauce and the five spice powder. Mix well, and then lightly dust with the corn flour.
Step 3
Heat a wok until smoking and add the oil and chicken and stir fry for 3-4 minutes, until the chicken is golden-brown and cooked through.
Step 4
Add the red pepper and stir fry for 1 minute, then add the bean sprouts and spring onion and stir fry for 30 seconds. Stir in the cooked noodles and season with the light soy sauce, a dash of sesame oil and pepper.
If you use the “straight to the wok” instant noodles, miss out step 1 and throw them in from the packet in step 4.
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