Chicken Stir Fry with Rice Noodles

• portionen: 2 servings
• aktive zeit: 10 minutes
• gesamtzeit: 15 minutes

Zutaten

150 - 180 g/ 5 - 6 oz chicken breast (, cut into thin strips)

1 tsp cornflour / cornstarch (optional)

1 tsp oil (peanut, vegetable, canola) (optional)

2 tbsp oyster sauce (or sub with Hoisin)

1 tbsp dark soy sauce (Note 2)

1/2 tsp each sesame oil, sugar (optional)

1 1/2 tbsp Chinese cooking wine (Shoaxing wine) OR Mirin (Note 3)

1/4 tsp white pepper (or black pepper)

3 tbsp water

100 g / 3.5 oz dried rice noodles (Note 4)

1 tbsp oil

1 garlic clove (, finely chopped (Note 5)

1 small onion (, sliced (white, brown, yellow)

1/2 bunch choy sum or other Asian greens (, stems separated from leaves (Note 6)

1/2 red capsicum / bell pepper (, sliced)

1 carrot (, peeled, cut in half lengthwise and sliced on the diagonal)

5 - 7 mushrooms (, sliced)

Sesame seeds and finely sliced green onions/scallions (, optional)

Anweisungen

Mix chicken, cornstarch and oil in a bowl.

Mix Sauce ingredients in a bowl. OR use 3 tbsp Homemade Stir Fry Sauce + 6 tbsp water.

Just before cooking, soak noodles in hot water per packet directions, then drain. (Note 7)

Heat oil in a wok or large skillet over high heat.

Add garlic and onion, cook for 30 seconds.

Add chicken, cook for 1 minute until it changes colour from pink to white.

Add carrot, Choy Sum stems and capsicum. Cook for 1 minute.

Add mushrooms, cook for 30 seconds.

Add noodles, Choy Sum leaves and Sauce. Toss for 1 minute until leaves have wilted and Sauce has evaporated. Don't toss for more then 1 1/2 minutes - noodles may break.

Garnish with sesame seeds and green onions then serve immediately.

Nährwertangaben

• Portionsgröße: 419 g
• Kalorien: 427 kcal