Chicken and mixed vegetable stir-fry with noodles
categories:  Chicken |    

Prepared: 2009-01-04

ingredients:

• 2 Boneless, skinless chicken breasts, cut onto the diagonal into strip 1 cm (1/2 in) wide
• Vegetable oil
• Sesame oil
• 1 garlic cloves
• 2 carrots, peeled
• ½ red pepper
• ½ yellow pepper
• ½ green pepper
• 2 Celery stalks
• 200g bean sprouts
• 1 tbsp dark Soya sauce
• 3 tbsp oyster sauce
• Sesame seeds, toasted
• Egg noodles

Preparation:

• Cook the noodles in a large pan of boiling water for 2-3 minutes until soft.
• Whilst the noodles are boiling, slice 2 carrots, half of each red, yellow and green pepper into slices and 2 celery stalks, keeping them separate.
• Once the noodles are cooked, Drain and return to the saucepan.
• Toss well in vegetable oil and set aside.
• Cover with a tea towel.
• Heat a wok until very hot, then add 2 tbsp of vegetable and sesame oil.
• Add 1 chopped garlic clove after 30 seconds.
• Toss in the sliced peppers and carrots and stir-fry for another 30 seconds, then add the sliced celery and 200g bean sprouts.
• Add another splash of soya sauce and then take out of the wok and set to one side.
• Add another tablespoon vegetable and sesame oil to the pan.
• Add the chicken and stir-fry for 3 minutes or until it loses its colour.
• When the chicken is ready add the vegetable back to the wok with the noodles and toasted sesame seeds.
• Stir in the soya sauce and oyster sauce.
• Cook for 1 minute, stirring constantly and serve immediately.