Chicken & Vegetable Stir-Fry Noodles

Ingredients

• 4  pack eeZee Chicken & Onion Noodles
• 650g chicken breast, thinly sliced
• 4 tablespoons vegetable oil
• 4  garlic clove, minced
• 2  red pepper, thinly sliced
• 4  large handful shredded cabbage 
• 4  spring onion, sliced
• 4 tablespoons soy sauce
• 4  tsp oyster sauce or tomato paste

Method

Par-cook the noodles: Cook 4  pack eeZee Chicken & Onion Noodles in boiling water for 2 minutes (slightly underdone). Drain and set aside, reserving the seasoning sachet.

Cook the chicken: Heat 4 tablespoons vegetable oil in a wok or frying pan over high heat until smoking. Add sliced chicken breast, thinly sliced and stir-fry for 3–4 minutes until golden and cooked through. Remove and set aside.

In the same pan, add  minced garlic and sliced red pepper. Stir-fry for 2 minutes. Add shredded cabbage and toss for 1 minute more.

Bring it together: Return the chicken to the pan. Add the noodles, soy sauce, oyster sauce or tomato paste, and the seasoning sachet. Toss everything together over high heat for 1–2 minutes until well coated and glossy.

Serve: Tip into a bowl and top with sliced spring onion. Serve immediately.

NOTES

Slice the chicken as thinly as possible — it cooks faster and stays tender. Any crunchy vegetable works here: carrots, green beans, or courgette all do the job well.