Ingredients
The following ingredients have 4 Servings
- 1 medium carrot (90g) (, cut into thin strips)
- 1 red pepper (120g) (, cut into thin strips)
- 1 ½ inch (4cm) fresh ginger (25g) (, finely chopped)
- 2 garlic cloves (, finely chopped)
- 2 medium green onions (, chopped)
- 1 head Broccoli (250g) (, cut into small florets)
- 7 oz (200g) chicken breast (, cut into thin strips)
- 8 oz (230g) dried egg noodles
- 2 tbsp (24g) sesame oil
- 1 tsp (5g) brown sugar
- 3 tbsp (45g) light soy sauce
- 2 tbsp (30g) Fish/Oyster sauce
Instruction
- Cook noodles in boiling salted water according to packet instructions. Drain and rinse under cold water. Toss with a little vegetable oil. Set aside until ready to use.
- Heat oil in a large wok over medium high heat.
- Add chicken and toss over high heat until golden. Add garlic and ginger and fry for 30 seconds.
- Add the vegetables and stir-fry for two-three minutes more over medium-high heat, stirring continuously for even cooking.
- Add sugar, cooked noodles, soy sauce, oyster sauce and stir to combine.
- Serve immediately.
