Name: Stir-fried chicken and egg noodles
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 440 gram thin egg noodles; 2 teaspoon vegetable oil; 500 gram chicken thigh fillets, thinly sliced; 2 teaspoon vegetable oil, extra; 115 gram baby corn, halved longways; 120 gram packet cantonese sauce; 1/4 cup water; 2 green onions, thinly sliced

Ingredients

440 gram thin egg noodles

2 teaspoon vegetable oil

500 gram chicken thigh fillets, thinly sliced

2 teaspoon vegetable oil, extra

115 gram baby corn, halved longways

120 gram packet cantonese sauce

1/4 cup water

2 green onions, thinly sliced

Method

1.Place egg noodles in large heatproof bowl, cover with boiling water; separate with fork, drain.

2.Heat oil in wok; stir-fry chicken, in batches, until browned, remove from wok.

3.Heat extra oil in wok; stir-fry baby corn, cantonese sauce and water until corn is tender.

4.Return chicken to wok and add noodles; stir-fry until hot.

5.Season to taste; serve stir-fry sprinkled with 2 thinly sliced green onions.

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Ingredients

Method

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