What’s for lunch today? Our family seldom eats rice for lunch, sometimes clears away the leftovers in fridge. Very often, I like to have fried noodles. Previously I shared the classic Cantonese fried noodles with pork (肉絲炒麵). Here I post another one of my favourite fried noodles, it’s fried with chicken together with lots of vegetables. As a matter of fact, whatever kind of fried noodles dish is placed in front of me, I won’t hesitate to taste and will definitely eat a lot, even though it’s just fried with veggies. So I’ve got a nickname, “Noodle Queen” in my family, haha..
- 250 gm fried noodles (available at Asian stores)
- 165 gm chicken breast (or chicken thigh)
- 60 gm bean sprouts (available at Asian stores)
- 1/2 stalk red carrot, julienned
- 1 stalk celery, julienned
- 1/2 onion, julienned
- 12 green beans
- julienned ginger, to taste
- sectioned green onion, to taste
- 1 1/2 Tbsp light soy sauce
- 1 tsp cornflour
- 1 tsp sugar
- pepper, to taste
- 1/3 cup chicken stock
- 1 tsp oyster sauce
- 1/2 tsp sugar
- 1 Tbsp light soy sauce
- sesame oil, to taste
- pepper, to taste
- 1 Tbsp cornflour
- 2 Tbsp water
- Blanch noodles in boiling water to wash away the starch and to loosen them up, about 3 minutes, according to the instructions of the packet. Rinse with plenty of water. Drain well.
- Cut chicken into bite-size pieces. Mix with marinade for 20 minutes. Sauté with hot oil in a wok or frypan over medium-high heat, until cooked through. Set aside.
- Add some oil and cook onion until translucent. Add green beans, celery, red carrot and cook until softened. Lastly, add bean sprouts. Pour in seasoning and bring it to a boil.
- Meanwhile, use another wok or frypan to stir fry noodles. Add 2 tablespoons of oil, sauté ginger and spring onion until aromatic. Add noodles, turn heat to high and stir fry until noodles are lightly brown and crisp. Season with salt along the way of frying noodles. Remember to taste by yourself. When the noodles are hot enough and you’re satisfied with the taste, it’s done. Transfer to a platter.
- When the seasoning boils, add thickening, and cook to your preferred consistency. Pour over noodles. I usually do it this way for getting better presentation and the dish appeals my family’s eyes. Yet, you can use another way as many people do. Return the noodles and stir fry with seasoning. Stir and mix all ingredients together. Either way will do. Serve hot.