Ingredients
- 1 Chicken Breast or 2 chicken thighs
- 1 Green Bell Pepper
- 2 garlic cloves
- 20g ginger
- 170g med dried noodles ( you can use fresh)
- 150g Beansprouts
- 1 onion
- 1 small carrot
- 1 pak choi or replace with some savoy cabbage
- 2 spring onions
- 3 tablespoons dark soy sauce
- 3 tablespoons light soy sauce
- 3 tablespoons oyster sauce
- 1 tablespoon sesame oil
- 2 tablespoons rice wine vinegar
- 1 tablespoon peanut or veg oil
- 2 tablespoons Orange Ghost sauce
- 15g corn flour
- 1 wok & pan for noodles
- Coriander
Method
This recipe is all about the prep. Chop the garlic & julienne the rest of the veg or thinnest strips your knife skills can manage. Chop chicken into strips or cubes
Sauce
Mix together cornflour and soy sauce, then then add the vinegar, oyster & 1 tablespoon Orange ghost. Mix until smooth & combined
Cooking
Add the noodles to a pan of boiling water & cook to packets instructions. Once cooked drain & add sesame oil & 1 table spoon orange ghost sauce & toss. Leave to one side for adding later.
Heat the wok to a high temp then add the veg/peanut oil. Add the garlic , ginger & onion & be careful not to burn the garlic. Add the chicken & cook for a further minute. Add the rest of the veg & stir fry for a further 2 mins. Add the noodles & sauce. If its looking too dry add a drop of water. Cook until chicken is cooked thoroughly . Add beansprouts 1 min form the end of cooking. Give it a final toss & serve immediately & garnish with the finely sliced spring onions & coriander
Optional
Add some crushed peanuts to garnish. Replace with Beef or duck or leave meat out totally
