This takeaway favourite, made at home, is all the more enjoyable. What's best is you can make this how you like, with meat, without, using leftovers, whatever woks for you!
2 Chicken Breasts, sliced
4 Tbsps Dark Soy Sauce
1 Tsp Spicewell's Chinese Five Spice
1 Tbsp Cornflour
150g Dried Noodles
3 Tbsp oil (peanut/sesame are ideal)
1 Onion sliced
2 cloves Garlic, grated
1 Red Pepper, sliced
150g Beansprouts (can be optional)
4 Tbsps Light Soy Sauce
3 Spring Onions, shredded
Ground White Pepper, to taste (optional)
Sesame Seeds, to taste (optional)
1. Combine the Cornflour and Chinese Five Spice Powder (or try our hot, piquant Schichimi Togarishi). Season the chicken with Dark Soy Sauce and lightly coat with the cornflour/spice blend . Allow to stand for at least a few minutes; preferably an hour, for the flavours to develop.
2. Cook the noodles according to the pack instructions. Drain, run under cold water, then drain again. Drizzle with sesame oil and gently turn to coat all the noodles to prevent them sticking together. Set aside.
3. Add 2 Tbsp oil to a wok, heat until very hot, then fry chicken until cooked, remove, set aside. Add garlic and onion to hot wok and cook until softened slightly, then add the red pepper, beansprouts, cooked noodles and chicken. Stir and cook for 1-2 minutes.
4. Season with light soy sauce and white pepper/sesame seeds then garnish with shredded spring onion. Absolutely delicious!