Friday, January 29, 2016

Posted by jinson on 9:51 AM No comments


  • ounces dried yellow Shi wheatflour noodles* or medium egg noodles
  • teaspoon sesame oil, plus more as needed
  • 11 ounces skinless chicken breasts, sliced into strips
  • Dash dark soy sauce
  • teaspoon five-spice powder
  • teaspoon chile sauce, optional
  • tablespoon cornstarch
  • tablespoons groundnut oil (peanut)
  • red bell pepper, seeded and finely sliced
  • ounces bean sprouts
  • large spring onion (green), sliced lengthwise
  • tablespoons light soy sauce
  • Freshly ground black pepper, finely ground
  • *Can be found at specialty Asian markets.


Cook the noodles for 3 minutes in a pan of boiling water until al dente, or as per the package instructions. Drain, then run them under cold running water, and drain again. Drizzle with a few splashes of sesame oil, and toss through to prevent them from sticking. 

Season the chicken with a splash of dark soy sauce, the five-spice powder, and chile sauce, if using. Mix well. Coat the chicken breasts lightly with the cornstarch. 

Heat a wok over a high heat, add the groundnut or peanut oil, and heat until smoking. Then, add the chicken, and stir-fry for 2 to 3 minutes, or until cooked through. 

Add the red bell pepper, and stir-fry for 1 minute, then add the bean sprouts and green onion and stir-fry for less than 1 minute. Add the cooked noodles, and season with the light soy sauce, 1 teaspoon toasted sesame oil, and black pepper, to taste. Stir well and serve immediately.


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