Shanghai - Chicken Stir Fry Noodles
A fast and easy dinner option, these
noodles are always popular.
Serves 4
Ingredients
200g dried egg noodles
4 Tegel chicken breasts skin on, thinly
sliced
4 tbsp soy sauce
2 tbsp Chinese rice wine
1 tsp cornflour
4 tbsp cooking oil
4 garlic cloves, peeled and thinly sliced
1 fresh chilli, de-seeded and thinly sliced
2 carrots, julienned
200g Chinese broccoli or other greens
3 tbsp hoisin sauce
3 tbsp light soy sauce
1 tbsp Chinese rice wine
1 tbsp caster sugar
Method
Cook noodles in large pot of
salted, boiling water according to packet instructions. 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 2 tbsp oil. When hot, add
chicken and fry until golden and cooked through. Set aside and clean wok. Heat
the wok, add 2 tbsp oil, garlic, chilli and carrots. Cook for 2-3 minutes before
adding greens. Stir fry for 2 minutes, 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.
Download all the recipes from Episode Two here (PDF 1.3MB)
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