Stir fry chicken noodles and vegetables recipe part 2 #shorts

Chicken stir fry with chow mein noodles recipe | CHICKEN NOODLES | Chicken Stir Fry With Noodles and Chicken Chow Mein | Chicken Noodles Recipe | Chicken Fried Noodles Recipe

These stirred noodles are much easier to make than fried noodles, as they essentially stew and absorb the rich sauce.

* INGREDIENTS
400g Lilydale skinless chicken thighs, thinly sliced
3 tbsp dark soy sauce
3 tbsp vegetable oil
3-4 thick slices of ginger, bruised
3 garlic cloves, roughly chopped
1 small carrot, cut into matchsticks
1 small red capsicum, cut into strips
4 thin spring onions, cut into 5cm lengths
10 snowpeas, trimmed and halved on an angle
2 tbsp oyster sauce
2 tsp sesame oil
a pinch of caster sugar
1 cup chicken stock
500g thick fresh Hokkien noodles

* METHOD

1- Combine the chicken with 1 tablespoon of the dark soy sauce.

2- Heat a wok until it is very hot and add in the oil around the edges so it runs into the bottom. Add in the ginger first and then after a few seconds, the garlic. Toss in the oil until the garlic starts to brown, then add in the chicken. Stir-fry the chicken until it starts to brown.

3- Add the carrot, capsicum, snow peas and spring onion and toss to coat, then add the remaining 2 tablespoons of dark soy sauce plus the oyster sauce, sugar, sesame oil and chicken stock. Bring to the boil. Taste the sauce – it should be strong and flavourful.

4- Poke a few holes in the bag of noodles and massage gently to loosen them. Add in the noodles and stir to combine. Continue to cook for about 2-3 minutes until the noodles are softened but still al dente, then serve.

This recipe is from episode six of Good Food's new TV show, Good Food Kitchen
https://www.goodfood.com.au/gfkitchen