Chicken and Vegetable Noodles
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Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 25 min.
Ready in
Ingredients
for
- Ingredients
- 10 ozs dried Chinese egg noodle
- 2 Tbsps Peanut oil
- 2 cloves garlic cloves (peeled and crushed)
- 1 fresh, green chili pepper (seeded and sliced)
- 1 Tbsp Chinese 5 spice powder
- 2 boneless, skinless Chicken breasts (cut into thin strips)
- 2 cups fresh Green beans (trimmed and cut into 3-inch pieces)
- ⅓ cup chicken stock
- 2 Tbsps Oyster sauce
- 2 Tbsps soy sauce
- 1 Tbsp Rice wine
Preparation steps
1.
Cook noodles according to the package instructions, until soft. Drain, rinse and drain again. Set aside.
2.
Heat a work or large skillet over high heat. Add 1 tablespoon oil and heat until the oil shimmers. Add garlic, green chili and five-spice powder and stir-fry for about 45 seconds. Add the chicken and stir-fry for 3 to 4 minutes, or until cooked through. Use a slotted spoon and transfer the to a plate and set aside.
3.
Heat the remaining oil in the wok. Add the green beans and stir-fry for 2 to 3 minutes. Stir in the chicken stock, oyster sauce, soy sauce and rice wine. Return the chicken to the wok and stir-fry for an additional 1 to 2 minutes. Add the noodles and gently toss to incorporate.
4.
Divide between plates and serve.
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