Chinese Chicken Noodles
An Indo-Chinese style of preparing noodles with chicken and loads of crunchy vegetables.
Servings 4
Ingredients
- 1 packet egg noodles 2 serving pack
- 1 tablespoon chopped ginger
- 2 tablespoon chopped garlic
- 1 tablespoon chopped green chilies
- 1 cup chopped cabbage
- ½ cup julienned carrot
- ½ cup julienned capsicum
- 2 stems chopped spring onion
- 1 chicken stock cube
- 1 tablespoon soya sauce
- 2 teaspoon chili sauce
- 1 tablespoon vinegar
- 1 tablespoon black pepper crushed
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 1 pinch of MSG optional
- 5 tablespoon oil
- 1 teaspoon salt
Instructions
- Boil egg noodles in boiling and salted water for 7 min. Drain the water and immediately pour cold water over it sprinkle oil, and set aside covered.
- Heat oil and add chopped ginger, garlic, and green black. Stir till aromatic and before it changes chilies add spring onion chicken and cook along with salt, pepper and chicken stock cube. Cook for 5 min till chicken chili.
- Now add all the chopped vegetables except for spring onion and stir fry on high heat for 2 to 3 minutes. Add all the sauces, sugar, vinegar, msg and spring onion.
- At this point, you can keep both noodles and chicken and veg stir fry separately.
- Just before serving take a small portion of the chicken mixture and a small portion of julienned stir fry on high heat,
- Sprinkle sesame oil and serve individually.
Notes
In case if you have a big wok then you can fry all of them together and serve.