Full Recipe Details
dash of oil
1 shallot, sliced.
2 cloves of garlic, diced
2 chicken breasts, sliced.
piece of ginger (about 3cm/1 inch), cut into small strips
½ red chilli sliced
1 pok choi, stalks sliced and leaves removed
1 carrot, cut into small strips
2-3 spring onions, sliced finely
1 tbsp of dark soy sauce
1 tsp. oyster sauce
handful of cashew nuts, toasted in a dry pan for 2 minutes
½ lime, juiced
bunch of coriander
METHOD / INSTRUCTIONS
Add the noodles to a large pot of boiling salted water. Cook them for about 2-3 minutes (check one to see if it is done). Remove from the water and strain.
Meanwhile, heat a pan over medium heat, add a little oil add the chicken pieces and cook for about 5 minutes or until the chicken is cooked.
Remove the chicken (keep it warm), wipe the pan with some kitchen paper. Add a little more oil to the pan, add the onion, garlic, ginger and chilli, cook this gently for about 5 minutes. Turn the heat up a little, add the carrot and pok choi stalks and a dash of water. Let this all cook for about 2-3 minutes, then add the pok choi leaves.
Add the soy and oyster sauce. Mix in the noodles, chicken, spring onions, cashew nuts and lime juice. Give everything a good stir.
Divide between 4 bowls. garnish with coriander.
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