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Quick Crunchy Chicken Noodles

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Garlic chicken, red peppers and noodles in a slightly spicy sauce with almonds and a tangle of beansprouts and spring onions.

Ingredients

Scale
  • 2-3 garlic cloves, finely chopped
  • 4 teaspoons grated, fresh ginger
  • 1 fat, red chilli - finely chopped
  • 5 tablespoons light soy sauce
  • 2 tablespoons cornflour
  • 500g (1lb) chicken breasts, sliced into thin strips
  • 2 tablespoons olive oil
  • 110g (4oz) whole blanched almonds
  • 1 red pepper, sliced into strips
  • 1 teaspoon sugar (optional)
  • 1 tablespoon sherry (you could substitute dry white wine, rice vinegar or apple cider vinegar)
  • 600g (1lb 5oz) Udon or Hokkien noodles
  • 1 bunch spring onions, chopped
  • 175g (6oz) bean sprouts
  • additional light soy sauce to serve (optional)

Instructions

  1. Put the garlic, ginger, chilli and 4 tablespoons of the soy sauce into a bowl and blend in the cornflour. Add the chicken strips and mix until well coated. Allow to stand for 10 minutes.
  2. Heat the oil in a wok or large frying pan, add the nuts and stir fry fry for 1 minute.
  3. Now add the peppers and chicken (as well as all of the chicken's marinade) and stir fry for 5-7 minutes, or until the chicken has separated and browned. There is every chance that the mixture will want to stick to the pan here. Have a small jug of cold water handy and use a splash of water every now and then to keep the mixture moving. Also, depending on your preference, you might like to add a touch of water anyway to create a little bit of sauce. Adjust according to how you prefer it, but I'd advise a gradual approach.
  4. Add the final tablespoon of soy sauce, the sugar (if using), sherry and the noodles and cook for a further 2-3 minutes or until everything is warmed through. Follow the packet instructions on the noodles, but basically no need to pre-cook them, just throw them in at the last moment to heat them through.
  5. Pile onto a large platter (or individual plates) and top with a tangle of bean sprouts and chopped spring onions. Serve with extra soy sauce on the side.

Notes

  • Because it's on the stir fry spectrum, the key to this dish is to do all your preparation beforehand.
  • I like the crunch of piling the beansprouts in a tangle on the top but I do sometimes add them at the same time as the noodles, in which case they soften considerably.

Keywords: quick, tasty, takeaway

Find it online: https://marmaladeandme.com/quick-crunchy-chicken-noodles/