Peking Chicken Noodle Stir Fry
A super quick simple delicious meal, full of flavour and ready in less than 12 minutes! Perfect for a midweek treat, or a lazy Sunday afternoon in front of the TV.
Serves 1-2 for Lunch, Brunch Or Dinner
Pan fried breast of chicken with sugar peas, baby corn, pak choi, chestnut mushrooms, bell peppers, edamame beans and beansprouts, wok tossed with egg noodles in Taishon's Peking Sauce. Garnished with spring onions, coriander, chilli, sesame seeds and a soft boiled egg.
Ingredients:
• 1 X Tablespoon of vegetable oil
• 180-250g of chicken breast
• 1 X Free range egg
• 8 X Sugar peas trimmed
• 6 X Baby corn sliced vertically in half
• 4 X Chestnut mushrooms, medium sliced
• 1/2 Bell pepper
• 3 X Pak choi leaves
• Handful of edamame beans
• Handful of beansprouts
• 1 x Portion of medium egg noodles (usually a basket or sheet)
• 1 X Heaped tablespoon Taishon's Peking sauce
Garnish:
• Spring onions, coriander, sliced red chilli and sesame seeds
Method:
1. For the chicken breast, thinly slice and set aside whilst you prepare the vegetables and noodles.
2. For the egg noodles, bring a kettle to the boil and cover the noodles in boiling water and soak for 4 minutes. Remove and drain away excess water.
3. For the eggs, fill a small saucepan with water and bring to the boil. Reduce the temperature down to a rolling simmer and add the eggs. For a perfect soft boil, set a timer for exactly 6 minutes. Remove and plunge into ice cold water. Peel and set aside in warm water until ready to use.
4. Wash, trim and slice the vegetables ready for use.
5. On a medium heat, bring a wok to temperature until it starts to lightly smoke.
Carefully add a tablespoon of oil, quickly followed by the chicken. Stir fry for approximately 4-5 minutes until the chicken breast is opaque.
6. Next add the chestnut mushrooms, bell peppers and baby corn and fry for another minute. Then add the edamame beans, sugar peas and the pre-cooked noodles and continue to toss.
7. Next add 1 heaped tablespoon of Taishon's Peking sauce, stir quickly ensuring to coat the noodles, veg and chicken in the sauce, then finally mix in the beansprouts and pak choi. Continue to stir fry making sure the chicken is cooked through.
8. Remove from the heat and serve into a bowl, garnished with spring onions, fresh coriander, chilli, sesame seeds and top with a soft boiled egg.