Ingredients:
450g packet fresh hokkien noodles
2 tablespoons rice wine vinegar
2 tablespoons salt-reduced soy sauce
1 tablespoon salt-reduced tomato sauce
2 teaspoons cornflour
1 tablespoon rice bran oil
500g chicken breast fillets, thinly sliced
2 carrots, cut into batons
4 green onions, thinly sliced diagonally
2 garlic cloves, crushed
250g snow peas, thickly sliced lengthways
Fresh coriander leaves, to serve
450g packet fresh hokkien noodles
2 tablespoons rice wine vinegar
2 tablespoons salt-reduced soy sauce
1 tablespoon salt-reduced tomato sauce
2 teaspoons cornflour
1 tablespoon rice bran oil
500g chicken breast fillets, thinly sliced
2 carrots, cut into batons
4 green onions, thinly sliced diagonally
2 garlic cloves, crushed
250g snow peas, thickly sliced lengthways
Fresh coriander leaves, to serve
Method:
Step 1: Place noodles in a heatproof bowl. Cover with boiling water. Stand for 2 to 3 minutes or until tender. Drain. Using a fork, separate noodles. Combine vinegar, soy sauce, tomato sauce and cornflour in a bowl.
Step 2: Heat a wok or large, deep frying pan over medium-high heat. Add 2 teaspoons oil. Swirl to coat. Stir-fry chicken, in batches, for 3 to 4 minutes or until browned all over and just cooked through. Transfer to a bowl.
Step 3: Heat remaining oil in a wok. Add carrot and onion. Stir-fry for 2 minutes or until carrot is just tender. Add garlic. Stir-fry for 30 seconds or until fragrant. Add chicken, noodles, snow peas and sauce mixture to wok. Stir-fry for 1 to 2 minutes or until heated through. Top noodles with coriander leaves. Serve immediately.
Step 1: Place noodles in a heatproof bowl. Cover with boiling water. Stand for 2 to 3 minutes or until tender. Drain. Using a fork, separate noodles. Combine vinegar, soy sauce, tomato sauce and cornflour in a bowl.
Step 2: Heat a wok or large, deep frying pan over medium-high heat. Add 2 teaspoons oil. Swirl to coat. Stir-fry chicken, in batches, for 3 to 4 minutes or until browned all over and just cooked through. Transfer to a bowl.
Step 3: Heat remaining oil in a wok. Add carrot and onion. Stir-fry for 2 minutes or until carrot is just tender. Add garlic. Stir-fry for 30 seconds or until fragrant. Add chicken, noodles, snow peas and sauce mixture to wok. Stir-fry for 1 to 2 minutes or until heated through. Top noodles with coriander leaves. Serve immediately.
Indeed, this is my first time to cook alone and I'm really nervous because I might not cooked properly. I will read properly the instruction of this Recipes For Stir Fry. I wish I can do it right and perfect. Thank you for posting this one.
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