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    Chicken and Pak Choi Noodles

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    Chicken and Pak Choi Noodles

    Serves: 2

    Ingredients

    • 2 skinned chicken breasts
    • 2 tbsp Chinese cooking wine or dry sherry
    • 1 tbsp cornflour
    • ½ tsp toasted sesame oil
    • ½ tsp salt
    • 3 pak choi
    • 5 salad onions
    • 2cm piece of fresh ginger
    • ½ red chilli
    • 1 tbsp groundnut oil
    • 1 tbsp cashew nuts
    • 1½ tbsp each oyster sauce and water.
    • 300g straight-to-wok noodles

    Method

    1. Thinly slice 2 skinned chicken breasts into strips and stir together with 1 tbsp Chinese cooking wine or dry sherry, 1 tbsp cornflour, ½ tsp toasted sesame oil and ½ tsp salt. Set aside.
    2. Cut 3 pak choi and 5 salad onions into 4cm pieces. Peel a 2cm piece of fresh ginger and cut this and ½ red chilli into matchsticks.
    3. Heat a wok over a high flame. Add 1 tbsp groundnut oil and cook the chicken, onions, chilli, ginger and 1 tbsp cashew nuts. Stir-fry for 1 minute before adding the pak choi. Stir for 1 minute then add 1 tbsp Chinese cooking wine and 1½ tbsp each oyster sauce and water.
    4. Cook for 1 minute, toss in 300g straight-to-wok noodles and cook for 3–4 minutes, until warmed through.

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