Chicken noodle chow mein

NZ Woman's Weekly 15/5/2012

Annabelle White

Your
Rating:

Ratings: No ratings yet

Serves 4

2 packets	Instant noodles
2 tsp	Sesame oil
3	Chicken breasts, boneless and skinless, cut into thin strips
3 tbsp	Soy sauce
2 tsp	Sweet chilli sauce
2 tsp	Chinese five spice
2 tbsp	Cornflour
3 tbsp	Oil
1	Red pepper, deseeded, sliced
1	Red chilli, deseeded and sliced
1 piece	Fresh ginger, 2cm, peeled & cut into matchsticks
1 handful	Bean sprouts
4	Spring onions, finely sliced
1 handful	Fresh coriander

Cover the instant noodles with boiling water for 3 minutes. Stir to break them up halfway through, then drain, rinse under cold running water and drain again. Toss with a little sesame oil and set aside.
Place the sliced chicken in a bowl with soy sauce, sweet chilli and five spice, mix well before sprinkling over the cornflour and mix again.
Heat a wok until smoking hot, (don’t forget to turn on the extractor for this next bit). Add the oil and swirl around before adding the chicken. Stir-fry for 3-4 minutes, then add the red pepper, chili and ginger. Stir-fry for a further 1 minute before adding the bean sprouts and noodles.
Stir fry a further 2 minutes, season with a little more soy sauce if you like the flavour.
Serve into bowls, scatter with spring onions and fresh coriander to finish.