Replace egg noodles with any thin fresh noodles such as chow mein or Singapore noodles. Don’t be tempted to stir-fry chicken as it needs to brown before being turned.
Ingredients
Method
Trim excess fat from chicken. Cut into 2cm slices. Toss with half the oil in a bowl.
Heat a large, non-stick wok over a high heat. In two batches, arrange chicken in a single layer over base of wok. Cook, for about 2 minutes on each side, or until browned. Transfer to a plate.
Heat the remaining oil in the same hot wok. Add the carrots, garlic and ginger. Stir-fry for 2 minutes. Add snow peas and stir-fry for 1 minute. Remove vegetables from the wok.
Add combined sugar and sauces. Bring to the boil. Boil, stirring occasionally, for about 2 minutes, or until thickened.
Return chicken with cooking juices. Boil for a further 1 to 2 minutes, or until chicken is cooked through. Return vegetables with noodles and juice. Stir-fry until hot.
Serve topped with combined cucumber and onions
This recipe originally appeared on New Idea Food
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