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Serves - 2
110g Chinese egg noodles
2 tbsp yaki soba sauce*
1 small onion, sliced
4 spring onions, and roughly chopped
large handful of beansprouts
15 small cooked prawns
2 tbsp groundnut oil
1 boneless, skinless chicken breast, cut in to thin strips
half a red pepper, finely sliced
half a green pepper, finely sliced
1 small courgette, sliced
2 eggs, beaten
half a tsp toasted sesame seeds, to garnish
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*Yaki soba sauce: makes about 125ml
100ml light soy sauce, 2 tsp salt, 2 tsp sugar, 1 tsp dark soy sauce
Put all ingredients in a small pan and bring to the boil. Lower heat and simmer for 10 minutes. Once cool it will keep for a few weeks in the fridge. |
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Cook the noodles in a large pan of boiling water for 2-3 minutes until just tender. Drain and refresh under cold running water.
Put the yaki soba sauce, beansprouts and prawns in a large bowl. Mix in the noodles. Set aside.
Heat a wok over a medium heat for 1-2 minutes or until almost smoking and add the oil. Add the onion (both kinds), chicken, peppers and courgette and stir fry for 2 minutes.
Add the noodles etc to the wok and stir fry quickly for 3 minutes until warmed through.
Move everything to one side of the wok and pour the egg into the space. With a wooden spatula move it around and up the side of the wok so that it cooks quickly. Once just cooked, mix it through with everything else in the wok.
Serve garnished with the sesame seeds.
(If you have pickled ginger, this also makes a good garnish)
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