Stir-Fried Chicken Noodles

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Stir-Fried Chicken Noodles Ingredients

8 oz Dried egg noodles	4 Cm fresh root ginger; peeled
1 tb Groundnut oil	12 oz Boned chicken breast; cut
2 Cloves garlic	; strips
8 oz Shiitake mushrooms	2 tb Dark soy sauce
2 tb Rice wine or dry sherry	2 tb Cornflour dissolved in 2tbsp
1 Red pepper	Coriander leaves
1 Red chilli	1 pk Mangetout
1 pk Baby spinach	Honey
1 Red onion

Instructions for Stir-Fried Chicken Noodles

Cook the noodles in boiling salted water for 4 minutes. Drain and refresh in cold water. Peel and slice the onion into rings. Heat the oil in a wok or frying pan, when its hot add the onion rings and stir until they start to soften. The heat should be quite high. Add the ginger and garlic and continue frying until the garlic colours. Add the chicken. Stir only when the chicken has turned golden on one side; leave to cook then stir again. Meanwhile, slice the mushrooms and add to the pan. Continue cooking until the mushrooms are tender, about 4 minutes, adding more oil if they soak it all up. When all is tender and sizzling, sprinkle over the soy sauce and the wine or sherry. Stir and add the cornflour mixture. Stir quickly and, as the mixture starts to thicken, drop the drained noodles into the pan. Toss the mixture round for a few seconds and then scoop out on to warm plates or bowls. Scatter a few coriander leaves over the top and serve at once. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.

Main Ingredient: ChickenCuisine: Uncategorized

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