Ingredients

The following ingredients have 4 Servings
  • 7 oz (200g) dried fine egg noodles
  • 3 tbsp vegetable oil
  • 3 chicken breasts (,chopped into bite size chunks)
  • 1 onion (,peeled and sliced)
  • 2 cloves garlic (,peeled and minced)
  • 1 large carrot (,peeled and sliced into matchsticks)
  • 1 large red pepper (,deseeded and sliced)
  • 20 sugarsnap (snow) peas
  • 10 spring onions (scallions) (cut into 2”/5cm lengths)
  • 4 tbsp oyster sauce
  • 2 tbsp soy sauce
  • 2 tbsp kecap manis ((sweet soy sauce))
  • ¼ tsp white pepper
  • 2 spring onions (scallions) (chopped)
  • 1 tsp sesame seeds
  • 1/4 tsp chilli flakes

Instruction

  • Cook the noodles in a pan of boiling water for 3-4 minutes (until just cooked through). Drain and rinse in cold water to prevent them sticking together and put to one side. 
  • Meanwhile, heat the oil in a wok. Add the chicken and cook for 5-6 minutes until cooked through.
  • Add the sliced onion and cook for a further 2 minutes to slightly soften.
  • Add the garlic, carrots, red pepper, sugarsnap peas and spring onions (scallions). Stir and cook for 1 minute.
  • Add in the noodles, oyster sauce, soy sauce, kecap manis and white pepper. Fry on a high heat, tossing everything together until warmed through - about 3-4 minutes.
  • Serve topped with chopped spring onions (scallions), sesame seeds and chilli flakes.