Chicken and Vegetable Stir Fry with Noodles
What You Will Need
Ingredients
- 125 g dried round egg noodles
- 300 g chicken breasts (boneless, skin off) sliced into thin strips
- ½ tbsp Lee Kum Kee Chiu Chow Style Chilli Oil
- ½ tbsp Lee Kum Kee Premium Soy Sauce
- ½ tbsp Lee Kum Kee Panda Brand Oyster Sauce
- ½ tbsp vegetable oil
- 1 clove of garlic crushed
- 1½ cm fresh ginger grated
- ½ red onion thinly sliced
- ½ carrot cut into thin sticks
- ½ broccoli cut into florets
- ½ C shelled edamame beans
- ½ tsp Lee Kum Kee Pure Sesame Oil
- 1 spring onions chopped
- ½ tbsp sesame seeds lightly toasted
Made with
Lee Kum Kee products
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How to make it
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Cook the noodles according to the package instructions. Drain and set aside.
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Place the chicken in a shallow dish with half of the the chiu chow chili oil, soy sauce, and oyster sauce. Let it marinate for about 10-15 minutes.
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Heat a film of oil in a large wok or frying pan over medium-high heat. Add the garlic and ginger, stir-frying for about 30 seconds until fragrant.
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Add the marinated chicken to the pan and stir-fry until the chicken is cooked through and slightly browned, about 5-7 minutes.
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Add the red onion, carrot, broccoli, and edamame to the pan. Stir-fry for another 3-4 minutes until the vegetables are tender-crisp.
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Add the cooked noodles to the pan, along with the remaining chiu chow chili oil and sesame oil. Toss everything together until the noodles are well coated and heated through.
Serve the stir-fry hot, garnished with chopped spring onions and sesame seeds if desired.