I love a good stir-fry but they don’t hold their heat too well and can go greasy very quickly so a nicely warmed serving dish and plates are a must.
This recipe serves two as main course or three as a side dish
STIR FRIED NOODLES WITH CHICKEN
1 boneless chicken breast, skinned
2 tablespoons oyster sauce
2 tablspoons fish sauce
1 tablspoon soy sauce
1 teaspoons palm sugar
½ large red chilli, seeded and chopped
½ teaspoon root ginger, grated
170 g stir fry noodles
2 tablespoons oil
2 cloves garlic, crushed
1 red onion, thinly sliced
coriander leaves to garnish
To make the marinade combine the oyster sauce, fish sauce, soy sauce, sugar, chilli and ginger in a shallow dish.
Cut the chicken into thin slices and add to the marinade. Toss until well coated and leave for 20 minutes.
Cook the noodles according to the packet instructions, drain well and set aside.
Heat the oil in a wok and fry the garlic and onion until just softened.
Add the chicken and the marinade and stir fry for about 10 minutes or until the chicken is cooked through.
Add the noodles to the wok and toss everything together. Stir-fry over a low heat until the chicken and noodles are warmed through.
Pile onto a warmed serving dish and garnish with the coriander leaves.