They can get even faster if you cheat a little and use all the making-your-life-easy packs available at local supermarkets. And the noodles are still going to taste beautifully.
Below, I'm presenting both recipes: the original if you want to try, and the cheating version, if you wanna be quick. Both versions serve 4 people.
Original:
Ingredients
2 tablespoon vegetable oil
1 clove garlic, squashed
1 medium red green or yellow pepper(s), chopped
1 packet beansprouts
2 carrots, grated
100 g mangetout
5 tablespoon soy sauce
3 teaspoon fresh coriander
1 pouch Blue Dragon Oyster & Spring Onion Sauce
800 g chicken breast, uncooked, skinless, in cubes
4 portions Sharwoods Medium Egg Noodles
Cheating version:
Ingredients
2 tablespoon vegetable oil
1 packet stir fry vegetables
5 tablespoon soy sauce
1 pouch Blue Dragon Oyster & Spring Onion Sauce
800 g chicken breast, uncooked, skinless, in cubes
4 portions Sharwoods Medium Egg Noodles
Instructions
Cook the noodles in plenty of boiling water until tender, about 5 minutes.
Drain well and sprinkle soy sauce and a bit of oil, mixing well.
Heat the oil in a wok or large frying pan and stir-fry the chicken until cooked thoroughly (not pink inside) with 2 spoons of soy sauce. Add all the vegetables and stir fry for 4 - 5 minutes.
Tip the cooked drained noodles into the wok or frying pan and stir-fry over a medium-high heat for 1 minute, stirring all the time.
Add the Chinese sauce and soy sauce to the wok. Stir-fry for another few moments, until thoroughly heated. Season to taste, then serve.
Tips:
1 - You can always substitute the oil for light oil spray, if you want to maintain the calories down;
2 - Substitute the chicken for pork, beef, or prawns, or combine them the way you want;
3- Substitute the Oyster & Spring Onion Sauce for any other type. There are many different types of sauce you can use for stir fry. I definitely recommend the Black Bean sauce, the Chow Mein, and the Hoi Sin & Garlic sauce.
Enjoy!
