Chicken Quick Main Asian

Stir-fry noodles

Name: Stir-fry noodles
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Cuisine: /asian, /asian recipes
Ingredients: 150g fresh Asian noodles (such as Singapore or chow mein); 1 tablespoon soy sauce; 1 tablespoon Chinese rice wine (shaohsing); 1 teaspoon caster sugar; 2 teaspoons mild curry powder; 150ml Chicken Style Liquid Stock; 1 tablespoon vegetable oil; 1 garlic clove, crushed; 1/2 teaspoon freshly grated ginger; 1 small red chilli, seeded, chopped; 1 chicken breast, thinly sliced; 300g cooked medium prawns, peeled, deveined, tails intact; 50g frozen peas; 2 spring onions, finely chopped; 1 egg, lightly beaten; 2 tablespoons freshly chopped coriander, plus extra leaves to garnish

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These quick and easy stir-fried Singapore noodles will be a hit with the whole family.

150g fresh Asian noodles (such as Singapore or chow mein)
1 tablespoon soy sauce
1 tablespoon Chinese rice wine (shaohsing)
1 teaspoon caster sugar
2 teaspoons mild curry powder
150ml Massel Chicken Style Liquid Stock
1 tablespoon vegetable oil
1 garlic clove, crushed
1/2 teaspoon freshly grated ginger
1 small red chilli, seeded, chopped
1 chicken breast, thinly sliced
300g cooked medium prawns, peeled, deveined, tails intact
50g frozen peas
2 spring onions, finely chopped
1 egg, lightly beaten
2 tablespoons freshly chopped coriander, plus extra leaves to garnish

Method

1.

Place noodles in a large bowl, carefully cover with boiling water, soak for 2 minutes, then drain. Mix soy, rice wine, sugar, curry powder and stock in a small bowl.
2.

Heat oil in a wok over high heat, add garlic, ginger and chilli, stir-fry for 1 minute, then add chicken and stir-fry for 2 minutes.
3.

Add prawns, peas, onion, noodles and soy mixture and stir-fry 1-2 minutes until heated through.
4.

Add egg, stirring in quickly to break up, then stir in coriander. Garnish with coriander leaves.