Braised noodles with chicken

Braised noodles with chicken

By
From
Encyclopedia of Food and Cookery
Serves
4-5

Ingredients

Quantity Ingredient
4 bundles wide chinese egg noodles
1 tablespoon soy sauce
1 tablespoon chinese wine or dry sherry
4 skinless chicken fillets, cubed
1/2 chinese cabbage
1 tablespoon cornflour
2 tablespoons cold water
1 tablespoon oyster sauce
1/2 teaspoon salt
2 tablespoons peanut oil
2 garlic cloves, crushed
1 teaspoon fresh ginger, grated
250ml chicken stock
5 spring onions, chopped

Method

  1. Soak noodles in hot water for 10 minutes, then cook as directed on the packet for 3–4 minutes or until tender but still firm. Do not overcook. Drain in a colander and rinse under cold running water to stop cooking. Drain.
  2. Pour soy sauce and wine or sherry over chicken. Mix and leave to marinate. Cut stalks of Chinese cabbage into bite-size pieces. Mix cornflour with cold water, oyster sauce and salt, and set aside.
  3. Heat oil in a wok or frying pan and gently fry garlic and ginger for a few seconds. Add chicken and stir-fry over high heat for 2 minutes or until colour changes. Add cabbage and fry, stirring, for 1 minute longer. Add stock, bring to the boil, add cornflour mixture and stir until thick. Add well-drained noodles and heat through, tossing to mix evenly. Garnish with spring onions.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again