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Chicken with crispy noodles
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Sharwood’s medium egg noodles are quick and easy to cook, making them good for using in stir fries. Allow 1 nest of noodles per person
2 tbsp toasted sesame oil
2 chicken breasts, sliced
½ x 300g broccoli crown, cut into small florets
4 salad onions, cut into 2cm slices
235g pack pak choi, cut into 2cm slices
120g pack Blue Dragon Cantonese Stir Fry Sauce
2 nests Sharwood’s Medium Egg Noodles
1. Heat 1 tbsp oil in a wok or frying pan and fry the chicken and broccoli for 4-5 minutes, ensuring the chicken is cooked through with no pink meat. Add the salad onions and white parts of the pak choi and stir fry for 2-3 minutes. Stir in the stir fry sauce with 2 tbsp water and the green parts of the pak choi and cook for 1 minute.
2. Meanwhile, cook the noodles according to the pack instructions then pat dry with kitchen towel. Heat the remaining sesame oil in a separate frying pan and fry the noodles without stirring for 3 minutes until crisp. Place an upturned plate on top and flip over, slide the noodles back into the pan and fry on the other side for a further 3 minutes. Transfer to a serving plate and top with the chicken and broccoli. Serve with Sharwood’s Prawn Crackers if liked.
Typical values per serving:
This recipe was first published in February 2015.