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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
- 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 Sun Apr 01 01:00:00 BST 2007.
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