Chicken fried noodles

Chicken fried noodles

By
From
Pimp my noodles
Serves
2
Photographer
Jacqui Melville

A retro classic that never disappoints!

Ingredients

Quantity Ingredient
200g thin egg noodles, cooked according to the packet instructions
2 tablespoons oyster sauce
2 tablespoons soy sauce
1 teaspoon sriracha
300g chicken breast fillets, cut into thin strips
2 teaspoons chinese five-spice powder
2 tablespoons rapeseed oil
1 orange pepper, seeds removed, thinly sliced
2 spring onions, roughly chopped
2 garlic cloves, crushed
1 tablespoon ginger paste
100g mangetout, trimmed
100g mushrooms, sliced
75g cashews, to serve

Method

  1. Place the oyster sauce, soy sauce and Sriracha into a bowl, stir to combine, then set aside.
  2. Meanwhile, rub the chicken with the five-spice powder. Place 1 tablespoon oil in a wok over a high heat, add the chicken and cook until golden.
  3. Add the remaining oil to the wok and stir-fry the pepper for 1–2 minutes. Add the spring onions, garlic, ginger, mangetout and mushrooms and stir-fry for another minute. Return the chicken to the pan, add the reserved sauce and cook for 1 minute until thickened.
  4. Add the noodles and cashews and serve.
Tags:
Asian
student
noodles
bowl food
easy
quick
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