Ingredients
The following ingredients have 4 Servings
- 280 grams - Egg Noodles
- Vegetable or Refined oil
- 350 grams - Boneless Chicken Breasts; cut into bite size cubes
- Scallions or Spring onions
- 2 Red onions; diced
- 5 to 6 cloves; - Garlic crushed
- A medium sized bunch of Pak Choi; cut into quarters (refer notes)
- 5 to 6 Dry Red chillies; coarsely crushed (refer notes)
- 1 Green chili; slit lengthwise
- 1 tbsp - Ginger; finely chopped
- 100 grams - Raw Shrimp; cleaned and de-veined
- 3/4 teaspoon Sugar
- 1 to 1 1/2 tbsp Light - Soy sauce
- 1 1/2 tbsp Vegetable/ - Chicken/Beef stock
- To taste - Salt and Pepper
- Cilantro or Coriander leaves; to garnish
Instruction
- Cook the noodles in plenty of boiling salted water according to the packet instructions and drain well (coat noodles with oil to prevent sticking if not preparing the dish immediately)
- Heat oil in a wok or large skillet (frying pan), add the chicken cubes and stir-fry for a few minutes or until chicken turns golden brown and is cooked through
- Add the scallions, onions and garlic and fry for a few minutes
- Now add the pak choi, green chili, crushed red chili and ginger and fry for a few minutes
- Add the fresh shrimp and fry for a few minutes till shrimp is cooked through. (you can even cover and cook if needed) Sprinkle over the sugar, soy sauce, stock and season with salt and pepper
- Mix in the noodles and heat, stirring, until steaming hot
- Once done, garnish with fresh coriander leaves and serve immediately
