Chicken and Pak Choi Noodles
Ingredients
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2 skinned chicken breasts
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2 tbsp Chinese cooking wine or dry sherry
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1 tbsp cornflour
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½ tsp toasted sesame oil
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½ tsp salt
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3 pak choi
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5 salad onions
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2cm piece of fresh ginger
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½ red chilli
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1 tbsp groundnut oil
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1 tbsp cashew nuts
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1½ tbsp each oyster sauce and water.
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300g straight-to-wok noodles
Method
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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.
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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.
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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.
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Cook for 1 minute, toss in 300g straight-to-wok noodles and cook for 3–4 minutes, until warmed through.
Comments
Glossary
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Cashew nuts
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Chicken
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Chilli
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Cornflour
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Ginger
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Heat
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How to Store, Prepare & Cook Pak Choi | Waitrose
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Matchsticks
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Noodles
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Oil
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Onion
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Oyster sauce
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Peel
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Salt
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Set
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Sherry
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Slice
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Stir
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Strips
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Toss
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Wine
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Wok
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This recipe was first published in April 2007.
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