Pan-fried crispy soft noodles

1. 1

   To make the noodles, cook the noodles according to the packet instructions. Drain and rinse under cold water. Toss lightly in a bowl with 2 teaspoons vegetable oil (to prevent sticking) and set aside.

2. 2

   To make the chicken, mix all the ingredients together in a large bowl and set aside to marinate for 15 minutes.

3. 3

   Heat 3 tablespoons vegetable oil in a wok or frying pan over a medium-high heat. Add the noodles in a flat even layer and fry on one side for 4-5 minutes or until golden and crispy. Flip and cook on the remaining side for another 4-5 minutes. Add a tablespoon or two more oil if needed then remove and set aside.

4. 4

   To make the vegetables, heat the vegetable oil in a lidded wok over a medium-high heat. Add the garlic and onion and stir-fry for 30 seconds. Add the marinated chicken and fry until almost cooked. Remove from the pan and set aside.

5. 5

   Add the broccoli, carrots and 300ml/10fl oz water to the pan. Cover with a lid and cook for 1-2 minutes, then add the mushrooms and pepper and cook until the vegetables have softened. Remove the lid. Add the pak choi and return the chicken, garlic and onion to the pan. Cook for 1 minute or until the chicken is cooked through.

6. 6

   To make the sauce, mix all the ingredients together in a bowl.

7. 7

   Add the sauce to the chicken and vegetable mixture in the pan. Stir well and simmer over a medium heat until the sauce thickens and turns glossy.

8. 8

   Place the crispy fried noodles on a large serving plate and top with the chicken mixture. Serve immediately so the noodles stay crispy on the edges while soaking up the sauce in the middle.

1 serving ≈ 350 g

Nutrition values are estimates. - means data is unavailable.