Chicken and Noodle Stir Fry
- Reviews 4
Ready In: 30 mins
Serves: 5-6
Ingredients
- 1 1⁄4-1 1⁄2 lbs chicken breasts, cut into postage stamp-size squares and sliced 1/8 of an inch thick (chicken thigh meat is okay if you prefer dark meat)
- 1 tablespoon peanut oil
- 2 tablespoons oyster sauce
- 2 teaspoons mild curry powder
- 1 tablespoon brown sugar (optional, use if you like sweet because the oyster sauce is already sweet)
- 1 lebanese cucumber, sliced thinly
- 1 red onion, sliced thinly
- 1 red bell pepper, sliced thinly (capsicum)
- 1 long red chile, seeded and chopped finely
- 1⁄4 cup chopped of fresh mint (or more)
- 1⁄3 cup chopped unsalted peanuts or 1⁄3 cup unsalted cashews
- 1 lb hokkien noodles
- 1⁄2 cup rice vinegar
- 2 tablespoons fish sauce
- 2 tablespoons caster sugar (finely ground sugar)
- 2 teaspoons fresh ginger, finely chopped (optional)
- 1 additional long red chile, seeded and chopped
- 2 tablespoons chopped fresh coriander leaves (or more)
Directions
- Combine the sliced chicken, peanut oil, oyster sauce and curry powder and brown sugar (if used) in a bowl. If possible, leave this mixture (covered and in the fridge) to marinate for a few hours or overnight. But if time is short, just keep going.
- Make the cooking sauce -- made up of the last six ingredients listed. If you keep the meat overnight, make and keep the sauce (separate and refrigerated) overnight, too.
- Stir fry the chicken, in batches. Set aside.
- Stir fry the vegetables—cucumber, onion, bell pepper and chili—until just tender.
- Add the mint, nuts and cooking sauce, and cook for one minute.
- Add the chicken and heat until warm again.
- In a separate pan, cover the noodles with boiling water for a few minutes—until they are hot.
- Drain the noodles and combine with chicken and cooking sauce mixture.
- Enjoy!
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