Category
Main
Serves
4
Prep
15 mins
Cook
10 mins
Ingredients
300g dried egg noodles - cook according to the instructions on the packet and then toss in 1 teaspoon of ground nut or sesame oil to prevent sticking.3 large chicken breasts - cut into thin strips1 tablespoon dark soy sauce2 teaspoons Chinese Five Spice1 dessertspoon chilli sauce (optional)11/2 tablespoons cornflour2 tablespoons groundnut or sunflower oil2 red peppers - thinly sliced1 packet (approx 300g) beansprouts1 small bunch of spring onions - trimmed and sliced4 tablespoons light soy sauce
Instructions
- Put the chicken in a large bowl and add the dark soy sauce, Five Spice and - if desired - chilli sauce. Stir and leave to marinate for 15 minutes then sprinkle in the cornflour
- Heat the oil in a wok over a high heat and stir-fry the chicken for about 5 minutes until golden brown and cooked through
- Now add the red peppers, beansprouts and spring onion, stir fry for a few more minutes and then add the noodles. Pour over the light soy sauce, stir well and serve.
