Chinese Chicken Noodles

Himself isn’t a huge fan of Chinese food but sometimes he gives into his baser nature. The other night was one of those nights. It was time for noodles á la the takeaway, or kind of as close as I can get. I also regard this as a healthy recipe, in that I only used one chicken breast and very little oil. Obviously, if you’re not watching your weight or dieting, you don’t need to be mean to yourself. It really is a good stand-by diet dish that can be bulked up with loads of veg.

Chinese Chicken Noodles
Serves 2

1 chicken breast, chopped into small pieces

2 noodles nests

1 small carrot, sliced thinly into half moons

Quarter green pepper, thinly sliced

Half an onion, thinly sliced

Small garlic clove, crushed

Quarter inch piece of fresh ginger, peeled and finely grated

Pinch of Chinese five spice powder

Small pinch of chilli flakes

2 tbsp soy sauce

Half tsp Sesame oil

Half tsp olive oil

First, cook the noodles in boiling water for a scant 3 minutes. Strain, and immediately rinse in cold water to stop them cooking. Leave them in the cold water, until you need to add them to pan.

Preheat a deep sauté pan or wok. Fry the chicken until just cooked, then add all the veg, garlic and ginger, and quickly stir fry for a minute or two. The finer the veg are sliced, the quicker they cook. Add half the soy, five spice powder and chilli flakes at this stage and mix well. Strain the noodles again and add to the pan. Keep stirring and mixing. At this stage, I used two spatulas in order that all the veg & chicken get mixed into the noodles. Add the remaining soy and the sesame oil and stir until just combined. Serve in warmed bowls with the soy sauce on the side, if needs be.


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