Crispy Noodle Stir Fry
Tired at the end of the week? Then it’s Stir Fryday.
Ingredients
(Serves 6-8)
500 g Chow Mein Noodles
2 chicken breasts, diced
1 large head of broccoli, cut into small bite-sized pieces
1 small can of water chestnuts
1 red pepper, sliced
1/2 onion, sliced
1 large carrot, chopped
2-4 cloves of garlic, diced
1/2 cup cashews
2 tbsp oyster sauce
1 tbsp soy sauce
1 tsp Worcestershire sauce
1-2 cups chicken stock
1-2 tbsp flour or corn starch
Instructions
Cook noodles according to the instructions. Strain and put aside into large oven-safe dish. Cover the noodles in ~2 tbsp of olive oil to ensure they don’t stick together
Set your oven to a high broil
In a large wok on medium heat, add oil and chicken. Season with salt and pepper. Take off heat and set aside once it is browned (will finish cooking later on)
In same wok, add oil, onion and garlic
Once fragrant, add carrots, broccoli, water chestnuts and peppers
Add back in your chicken, while also adding your oyster sauce, soy sauce, chicken stock and Worcestershire sauce
Once simmering, add flour or corn starch to the mixture with a tiny whisk (no large whisks allowed)
Simmer for 5-10 minutes
While simmering, put your noodles in the oven. Flip your noodles using tongs to ensure an even browning
Once your noodles are done, remove them from the oven and pour your chicken and vegetable mixture on top
Garnish with cashews
