Chicken noo­dle stir-fry

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Prep time: 10 mins Mar­i­nat­ing time: 10-20 mins Cook­ing time: 15 mins Serves 4

400g chicken breasts, cut into thin slices 2 tsp light soy sauce 1 tsp corn­flour 2 tbsp corn oil 1 onion, thickly sliced 3 tbsp wa­ter 2 tbsp oys­ter sauce A small hand­ful of fresh Thai basil leaves


175g bean thread noo­dles, soaked in warm wa­ter for 15 min­utes 1 tbsp corn oil 3 large spring onions, finely chopped, plus ex­tra for gar­nish­ing 1 gar­lic clove, coarsely chopped 1 tbsp finely chopped gin­ger 2 car­rots, finely chopped 225g pak choi, finely chopped 250ml wa­ter 2 tsp soy sauce 2 tsp se­same oil

1 Mix the chicken strips with the soy sauce and corn­flour. Leave to mar­i­nate for 10-20 min­utes.

2 Heat a wok un­til very hot and then pour in the oil. Add the chicken and stir-fry for 1 minute, or un­til evenly browned. Re­move with a slot­ted spoon and set aside.

3 Add the onion to the wok and stir-fry for 1-2 min­utes. Add the wa­ter and cook for three min­utes.

4 Drain off the juices col­lected from the chicken and add to the wok. Add the oys­ter sauce and stir for a minute. Re­turn the chicken to the wok and add the basil leaves. Con­tinue to cook for a minute then re­move from the heat.

5 To pre­pare the noo­dles, drain them and dis­card the wa­ter. 6Heat

another wok un­til hot, then add the oil. When it be­gins to smoke, add the spring onions, gar­lic and gin­ger. Cook for 15 sec­onds. Add the car­rots and cook for two min­utes. Add the pak choi and stir care­fully.

7 Add the wa­ter and soy sauce and cook over a low heat for 2 min­utes. Now add the drained noo­dles and se­same oil and cook for a fur­ther 3 min­utes.

8 To serve, la­dle the noo­dles and sauce into a large serv­ing bowl. Place the chicken on top, gar­nish with spring onions and serve at once.

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