- 150g dried thin/medium egg noodles as preferred
- dash toasted sesame oil
- 300g skinless chicken breast fillets, sliced into strips about 6-8mm thick
- 2 tbsp light soy sauce (for marinade)
- 1 tsp five-spice powder
- 1 tsp chilli sauce (optional, I usually use sriracha)
- 2-3 tbsp cornflour
- 1-2 tbsp groundnut oil
- Some tender stem broccoli or bok choi as a stir-fried green
- 150g (more or less to taste) bean sprouts
- 1 spring onion, sliced lengthways
- 2 tbsp Oyster sauce
- 1 tbsp light soy sauce
- freshly ground black pepper
- Put the chicken in a bowl to marinade with the soy sauce, five-spice and chilli sauce,
- Cook the noodles. Usually, 5 minutes standing in some boiled water. Then drain and chill with cold water and drain thoroughly. Add a dash of sesame oil and mix to prevent them sticking together.
- Drain the marinated chicken. Put the cornflour in a large food bag and then drop in the chicken pieces. Shake and manipulate the bag to coat all the chicken pieces. Then lift them out to a plate shaking off the loose flour.
- Have all your other ingredient looked out and to hand as this is where you start cooking. Heat enough oil to fry the chicken, you may need to do this in a couple of batches. Cook all the chicken till it is cooked and has a bit of colour, and put it in a warm holding oven when cooked.
- Pour out the oil and wipe the wok clean.
- Now heat a splash more oil. And add the broccoli or bok choi, cooking this till mostly done.
- Add the spring onion and the bean sprouts, cooking these quickly
- Now add the cold noodles and the oyster and soy sauce
- Cook these for a couple of minutes until the whole thing is steaming hot
Obviously, you can alter and amend this in countless ways. The meat can be varied, it could even be prawns. Also, the vegetables can be flexed in type and quantity. Personally, I like green vegetables but you could add carrot shreds, or you could try some mushroom. Go for it.