A recipe for Chinese noodles with chicken from Asma Khan.
Ingredients
- 250 g boneless chicken thighs
- 1 medium red pepper
- 1 large carrot approximately 100g
- 200 white onions
- 500 g dried egg noodles wheat noodles can also be used
- 3 tbsp vegetable oil
- ¼ tsp salt
- ½ tsp freshly milled white pepper
- 6 garlic cloves crushed
- 5 tbsp dark soy sauce
- ½ tsp brown sugar tsp
- spring onions thinly sliced to garnish
Servings:
Instructions
- Cut the chicken thighs into ⅓cm-thick strips. Cut the carrots and peppers into 5-7cm-long strips and a similar thickness to the chicken. Peel and thinly slice the onions.
- Cook the noodles according to the instructions on the packet – wash the cooked noodles in cold water, drain and set aside.
- Heat the empty wok to smoking temperature – this may take a minute or so depending on your wok. Add the oil followed immediately by the strips of chicken – turn the chicken in the wok to ensure all sides are sealed.
- Cook for another 2 to 3 minutes to make sure the strips are cooked. Add the salt, pepper and garlic, and the sliced onions, carrots and peppers, and stir fry with the chicken for 3 minutes.
- Add the drained noodles, soy sauce and sugar, and cook for a further 2 to 3 minutes. Taste and adjust the seasoning. Serve garnished with the spring onions.
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