Stir-fried chicken with egg noodles

Stir-fried chicken with egg noodles

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The ingredient of Stir-fried chicken with egg noodles

  1. 40ml (2 tablespoons) oyster sauce
  2. 40ml (2 tablespoons) soy sauce
  3. 40ml (2 tablespoons) sweet chilli sauce
  4. 80ml (1/3 cup) Massel chicken style liquid stock
  5. 1 tablespoon cornflour, plus extra 1 teaspoon
  6. 400g thin egg noodles
  7. 1/2 teaspoon Chinese five-spice powder
  8. 300g chicken breast fillets, cut into thin strips
  9. 40ml (2 tablespoons) vegetable oil
  10. 1 yellow capsicum, seeds removed, thinly sliced
  11. 1 red capsicum, seeds removed, thinly sliced
  12. 4 shallots (spring onions), cut into 2cm lengths
  13. 2 garlic cloves, crushed
  14. 2.5cm piece ginger, grated
  15. 100g snow peas, trimmed
  16. 12 shiitake mushrooms
  17. 75g roasted cashew nuts

The instruction how to make Stir-fried chicken with egg noodles

  1. Place oyster, soy and sweet chilli sauces in a bowl with the stock and extra teaspoon of cornflour. Stir to combine, then set aside.
  2. Soak noodles in boiling water for 10 minutes. Meanwhile, combine five-spice and remaining cornflour, add chicken and toss to coat. Place 1 tablespoon of oil in a wok over high heat, add chicken and cook until golden. Drain on paper towel.
  3. Add remaining oil to wok and stir-fry capsicums for 1-2 minutes. Add the shallots, garlic, ginger, snow peas and mushrooms and stir-fry for 1 minute. Return chicken to pan, add sauce mixture and cook for 1 minute until thickened.
  4. Toss in half the nuts. Drain noodles and divide between bowls. Top with stir-fry and remaining nuts.

Nutritions of Stir-fried chicken with egg noodles

fatContent: 567.625 calories
saturatedFatContent: 22 grams fat
carbohydrateContent:
sugarContent: 56 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 32 grams protein
sodiumContent:

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