Stir Fry Chicken Noodles

Ingredients

• 400g of chicken breast
• 150g of broccoli
• 150g of mushrooms
• 1 white onion
• 1 red pepper
• 1 clove of garlic
• 100ml of water
• 100ml of dark soy sauce ^alternative
• 1 tbsp of corn flour
• 1 tbsp of honey
• pinch of salt
• pinch of black pepper
• 1 tsp of fresh ginger, grated
• sesame oil
• oil (rapeseed or sunflower)
• 250g of dried egg noodles

Marinate

• 2 tbsp of soy sauce ^alternative
• pinch of salt
• pinch of black pepper
• 1 tbsp of corn flour
• 1 tbsp of sesame oil

Tools

The tools you may need to make this recipe.
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Pot (24cm)

Colander

Frying Pan (24cm)

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Method

Cook the noodles in a pan with boiling water for 4-5 minutes. Drain it and put it in cold water. Drain thoroughly and toss 1 tbsp of sesame oil, mix and set aside. 

Cut chicken breast into fine shreds and marinate with soy sauce, salt, pepper, corn flour and sesame oil. Leave for about 10 minutes.

Combine soy sauce, water, honey and corn flour and leave for later. 

Cut onion into wedges, trim the broccoli into florets, pepper into sticks and mushrooms into nice thick slices. Crush garlic and grate ginger.

Heat the oil in a large frying pan or wok and fry crushed garlic and marinated chicken, until browned all over. 

Place chicken into a bowl and set aside.

Grease the frying pan with sesame oil and add the vegetables and grated ginger. Stir fry over medium-high heat until the vegetables are half done. 

Add the chicken and fry further for a few minutes stirring occasionally.

Pour the soy mixture into a pan and cook for 4-5 minutes until the sauce gets thicker.

Add noodles and warm through.

Serve and enjoy the flavour! 😊👌