Serving Suggestion
Serves: 3-4 | Prep Time: 25 minutes | Cook Time: 18 minutes
Sauce Ingredients
- 3 tbsp soy sauce
- 3 tbsp Chinese cooking wine
- 2 tbsp Chinese Char Siu or BBQ sauce
- 2 tsp curry powder
- 1 tsp sugar
- Dash black pepper
Stir Fry Ingredients
- 150g of your favourite noodles. We’ve used flat rice noodles.
- 200g Chicken thigh or breast (thigh adds more flavor), finely sliced into bite-size strips
- 2 tbsp vegetable oil
- 2 eggs, whisked
- 1 small brown onion, finely sliced
- 2 garlic cloves, finely chopped or minced
- 1 small red capsicum, finely sliced
- 1 small green capsicum, finely sliced
- 1 small carrot, julienned
- 1 small zucchini, halved lengthways and finely sliced
- 1 cup of snow peas, sliced lengthways
- Toasted sesame seeds, coriander and a squeeze of lime juice (optional garnish)
Method
Mix the sauce ingredients in a small bowl.
Season the chicken with a dash of salt & pepper.
Prepare noodles as per the packet instructions. Drain and set aside.
In a large non-stick pan or wok, heat a small amount of the vegetable oil and add the egg. Spread evenly over the base of the pan and cook for approx 1 minute. Turn out onto a plate, roll into a cigar shape and slice into strips.
Using the same pan, add the remaining oil and heat over high heat. Add the onion and cook for 2 minutes. Add the chicken and cook until it just starts to brown. Add the garlic, red and green capsicum and cook for another 2 minutes.
Add the carrot, zucchini and snow peas, followed by the noodles and sauce. Toss well to coat the noodles evenly and warm them through.
Toss through the egg and serve topped with the toasted sesame seeds, coriander and a squeeze of lime juice, if using.
