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Ingredients
- 300g dried egg noodles
- 2 tbsp vegetable oil
- 2 cloves garlic (finely chopped)
- 2 tsp fresh ginger (grated)
- 3 chicken breast fillets (cut into strips)
- Add 1 large head broccoli (cut into florets)
- Add 1 small red chilli (finely sliced)
- 3 tbsp soy sauce
- 1 tbsp oyster sauce
- 1/2 cup (120g) whole toasted cashews
- 4 green onions (finely sliced)
Method
Cook 300g dried egg noodles in plenty of boiling water for 4-5 minutes. Drain, rinse under cold water, drain again and set aside.
Heat 2 tbsp vegetable oil in a wok over medium heat. Stir-fry 2 cloves garlic (finely chopped) and 2 tsp fresh ginger (grated) for 1-2 minutes until aromatic. Add 3 chicken breast fillets (cut into strips) and stir-fry until chicken changes colour.
Add 1 large head broccoli (cut into florets) and stir-fry until broccoli is cooked but crisp.
Add 1 small red chilli (finely sliced), 3 tbsp soy sauce and 1 tbsp oyster sauce and stir to coat chicken.
To serve
Divide noodles between 4 serving bowls, top with chicken and sprinkle over 1/2 cup (120g) whole toasted cashews and 4 green onions (finely sliced).
