A classic Chinese dish of stir-fried egg noodles with shredded chicken breast – experiment with different fish, meat, or vegetables.

Ingredients

2 tsps cornflour

1⁄2 cup chicken stock

2 tblsps oyster sauce

2 tblsps soy sauce

2 tblsps tomato sauce

2 tsps sesame oil

350g packet fresh chow mein noodles

2 tblsps peanut oil

600g chicken breast fillets, trimmed, thinly sliced

2 medium carrots, coarsely grated

1 bunch baby bok choy, trimmed, roughly chopped

Method

Blend cornflour with 1⁄4 cup of stock in a jug. Stir in remaining stock, sauces and sesame oil until combined.

Cook noodles according to packet directions. Drain.

Combine 1 tblsp of the oil and chicken in a bowl. Toss to coat.

Heat a large wok over a high heat. Add chicken in two batches. Stir-fry for about 3 minutes, or until just cooked. Remove.

Heat remaining oil in wok. Add carrots. Stir-fry for 1 minute. Add noodles. Stir-fry for 3 minutes. Return chicken to wok with bok choy and sauce mixture. Stir-fry for a further 2 minutes, or until chicken is cooked and mixture is hot.

This recipe originally appeared on New Idea Food

Barbara Northwood

Barbara, former Food Director, has over 38 years experience in the food industry, loves sharing advice, recipes and know-how on everything food. She’s a passionate gardener and being to grow fresh herbs, lemons and rhubarb and more, gives her great satisfaction.