Chicken Noodle Goreng
1 chicken breast, sliced into strips
50g snow peas, julienned
1 red capsicum, julienned
1 green capsicum, julienned
1 zucchini, julienned
1 tsp crushed garlic
50g green beans
2 carrots, julienned
10 button mushrooms, sliced thin
1 salad onion, sliced thin
½ jalapeño chilli, sliced thin
50ml oyster sauce
30ml mild chilli sauce
70ml hoi sin sauce
2 eggs, beaten
150g rice noodles (re-hydrated in warm water)
¼ bunch of coriander
Splash of EVOO
I tbsp sesame oil
Heat the wok and add a splash of EVOO.
Add a splash of hoi sin sauce to the beaten eggs and pour into the hot wok, roll around the whole wok to make a thin omelette, remove and allow to cool then slice thinly.
Wipe out the wok, re-heat, add the sesame oil and a splash of evoo then fry the mushrooms until starting to colour then remove.
Fry the chicken breast until just starting to colour then add the jalapeño, onion and capsicum, stir fry for 1 minute.
Add the carrots, stir and place on a lid for 1 minute, then add the zucchini, green beans and 1 tsp of garlic, replace the lid and cook for a further minute.
Pour in all the sauces add the snow peas and cooked mushrooms and stir.
Sprinkle in the sliced omelette and rice noodles place on the lid and heat for 1 minute until all combined serve with coriander garnish.