Description
Easy Chinese noodles made with mixed peppers, juicy pieces of chicken thigh and fresh spring onions – a new quick, weeknight favourite in our house!
Ingredients
Scale
- 2 Nests Dried Egg Noodles
- 1/2 tbsp Toasted Sesame Oil
- 2 Skinless Boneless Chicken Thighs, cut into bite sized pieces
- 1 Red Pepper, sliced
- 1/2 Yellow Pepper, sliced
- 3 tbsp Soy Sauce
- 1 1/2 tbsp Shaoxing Rice Wine
- 1 tbsp Hoisin Sauce
- 2 Large Spring Onions, sliced
- Toasted Sesame Seeds or Furikake (optional)
Instructions
- Cook the noodles in a pan of boiling water as per the packets instructions. Drain and rinse under cold water to stop them sticking together.
- Meanwhile, heat the toasted sesame oil over a medium high heat in a wok or a large frying pan. Cook the chicken until cooked through and slightly brown. Remove from the pan and set aside.
- Add the peppers and lower the heat until medium. Cook until the peppers are slightly charred, but still have a bit of bite.
- While the peppers are cooking, whisk together the soy sauce, rice wine and hoisin to make the sauce.
- Return the chicken to the pan along with the sauce and the spring onions, setting a few aside to garnish.
- Allow the sauce to bubble for about a minute, then add the noodles to the pan. Toss until the noddles are coated in the sauce and heated through, then serve immediately, sprinkled with the spring onions and the toasted sesame seeds, if using.