Serves 5 - 6 persons
Preparation time: 20 to 25 minutes
Ingredients:
- 500 g egg noodles
- 300 g chicken fillet
- 2 teaspoons corn flour
- 100 g spinach leaves
- 1 - 2 carrots, sliced
- 1 capsicum
- 1 spring onion (for garnish)
- 5 tablespoons oil
Sauce:
- 2 tablespoons soy sauce
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon corn flour
- 1 teaspoon sesame seed oil, to garnish
Method / Instructions:
- Bring a saucepan of water to the boil, add the noodles and simmer for five minutes until soft but not sticky. Drain in a sieve and rinse with cold water.
- Dice the spring onion for later and set aside.
- Cut the chicken into shreds the size of a match-stick and mix them with the corn flour.
- Cut the spinach, carrots and capsicum into thin shreds the same size as the chicken.
- Heat about half the oil in a wok or frying pan. Place the noodles in a large bowl, separating them with a fork, then pour over the hot oil.
- Stir to ensure the noodles are evenly coated. Return them to the pan and stir-fry for 2 to 3 minutes.
- Remove them with a perforated spoon and place on a serving dish. Heat the remaining oil in the pan and stir-fry the spinach, carrots, capsicum, chicken and corn flour. Mix together the sauce ingredients and pour into the pan.
- Cook for about 2 minutes, then pour the mixture over the noodles.
- Garnish with sesame seed oil and diced green onion and serve.
Best Wishes.
