Marinated chicken with crispy noodles
Serves: 4 Prep: 20 mins Cook: 25 mins
225g chicken breasts, finely sliced
225g dried, thin Chinese egg noodles
175g beansprouts 1tbsp soy sauce 2tbsp rice wine or dry sherry 2tbsp oyster sauce 300ml chicken stock 1tbsp cornflour mixed with 1½tbsp water 2 spring onions, sliced, to garnish
For the marinade: 1 egg white 2tsp cornflour Salt and pepper
1 mix chicken and marinade ingredients well and leave in the fridge for at least 20 mins. 2 blanch noodles for 2 mins, then drain. heat a large frying pan until very hot, then add 1½tbsp oil. 3 spread out noodles, turn down heat and brown until crispy for 5-8 mins. flip and crisp other side, adding more oil if needed. remove and keep warm. 4 heat a wok until very hot, then add 2tbsp oil. remove from the heat and immediately add marinated chicken, stirring often to keep it from sticking. When chicken turns white, quickly drain in a colander set over a bowl. discard oil. 5 clean wok with kitchen paper and reheat on high. add beansprouts, soy, rice wine or sherry, oyster sauce and stock. bring to boil and add cornflour mixture. bring back to a simmer. 6 return chicken to sauce and stir. turn out noodles, pour over chicken and sauce, and garnish with spring onions.