INGREDIENTS
1 Packet of Egg Noodles
2 tablespoon Sesame Oil
1 Chicken Breast – cut into small pieces
1 tablespoon Ginger Garlic Paste
2 tablespoon Soya Sauce
2 tablespoon Sesame Oil
1 tablespoon Corn flour
1 Red Pepper – Finely sliced
1 Green Pepper – Finely Sliced
1 Red Pepper – Finely Sliced
6-8 Mushrooms – Finely Sliced
1 Handful of Bean Sprouts
1 Spring Onion – Sliced lengthways
1 Handful Mix Sliced Greens
2 tablespoon Chow Mein Sauce
METHOD
1. Cook noodles as per the packet instruction until al dente. Drain and rinse under cold water and drain again
2. Drizzle with Sesame oil and toss through – so the noodles don’t stick to each other
3. Place the chicken in a bowl, add ginger garlic paste and mix well
4. Next add soya sauce and mix well, leave to stand for 5 minutes
5. Remove the chicken pieces and lightly dust the chicken pieces with the corn flour
6. On a very high flame, heat a non stick wok, and add the sesame oil and add the chicken and then the leftover chicken marinate
7. Cook till chicken is cooked through and remove to a plate
8. Add the pepper and stir fry for 1 minute, next add the remainder vegetables and stir fry and cook for 1 more minute
9. Add the noodles and toss well
10. Add the chilli sauce and chow mein sauce & mix well
11. Next add the chicken and mix well
