Drunken Noodles with Chicken
Wok-tossed noodles seared over ferocious heat with spring onions, beansprouts, aromatic garlic, and savoury seasoned sauce.
Ingredients
- • 420 g chicken breast (cut into strips)
- • 1 red pepper (cut into strips)
- • 200 g tenderstem broccoli (cut into florets)
- • 1 onion (peeled and sliced)
- • 6 spring onions (trimmed and chopped)
- • 3 cloves of garlic (peeled and grated)
- • 1 large carrot (peeled and cut into ribbons using a potato peeler)
- • 1 red chilli (deseeded and chopped)
- • 3 tbsp oyster sauce
- • 2 tbsp fish sauce
- • 3 tbsp soy sauce
- • 10 g Thai basil (chopped)
- • 2 eggs (lightly beaten with a fork)
- • 1/2 tsp chilli flakes
- • 200 g egg noodles
- • low calorie cooking spray
- • salt and pepper to taste
Preparation Steps
In a mixing bowl add the soy sauce, oyster sauce, fish sauce and chilli flakes, and mix well. Place the noodles in a saucepan of boiling salted water and cook for 6-8 minutes, then drain and rinse in cold water to stop them cooking.
Place a wok on a medium to high heat, spray with low calorie cooking spray and cook the chicken for 3-5 minutes until browned.
Push the chicken to one side and add the onion, chilli, pepper, garlic, carrot and broccoli, and cook until broccoli is tender.
Push all the ingredients to one side and add the beaten egg. Stir until the egg has cooked through, then add the noodles and mix well.
Cook the noodles for 2 minutes then add the soy sauce mix and the chopped Thai basil. Cook until the sauce has thickened slightly.
Season to taste with salt and pepper.
Sprinkle with spring onions and serve.