Save to your scrapbook
Chicken and Pak Choi Noodles
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
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
- 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.
- 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.
- 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.
- Cook for 1 minute, toss in 300g straight-to-wok noodles and cook for 3–4 minutes, until warmed through.
Comments
This recipe was first published in April 2007.
Average user rating