Chicken Noodle Stir Fry
Contains statutory allergens: Gluten, Eggs, Soy, Molluscs, Sesame
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Ingredients (11)
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Instructions (6)
Cook the egg noodles according to the package instructions. Drain and rinse briefly under cold water, then toss with sesame oil to prevent sticking.
Slice the chicken breast into thin strips. Thinly slice the red bell pepper, cut the broccoli into small florets, slice the carrot into matchsticks, and finely mince the garlic and fresh ginger.
In a small bowl, whisk together the soy sauce and oyster sauce to make the stir-fry sauce.
Heat half of the rapeseed oil in a wok or large frying pan over high heat. Add the chicken strips and stir-fry for 4 to 5 minutes until fully cooked and lightly browned. Transfer the chicken to a plate.
Add the remaining rapeseed oil to the wok. Add minced garlic and ginger, cooking for 30 seconds until fragrant, then toss in broccoli, carrot, and bell pepper. Stir-fry for 3 to 4 minutes until crisp-tender.
Return the cooked chicken and prepared noodles to the wok. Pour over the stir-fry sauce and toss everything together over high heat for 1 to 2 minutes until hot and evenly coated.
