by Trevor Thornton

Difficulty Easy – Moderate

Ingredients

400ml chicken stock

3-4 tbsp oyster sauce

1tbsp fish sauce

1 tbsp soy sauce

carrots, washed and sliced thinly

90g mangetout

enough cooked chicken for 2

125g chow mein noodles or ½ packet

2 tbsp cornflour, mixed with 4 tbsp water

fresh coriander


Chinese Style Chicken and Noodles

Place the chicken stock into a saucepan and place over a high heat and bring to the boil. Add the oyster sauce, fish sauce and soy sauce into the stock and boil until the liquid has reduced by half. Taste the stock as it reduces as the flavours will intensify. Place the carrots into the sauce and cook for 2 minutes on a simmer. Add the mangetout and cook for another minute. Place the cooked chicken into the sauce and remove from the heat and set aside. Cook the noodles as per the manufacturer’s recommendations. When cooked remove from the saucepan, drain into a sieve to remove the water.

To serve place some noodles into the centre of a warmed bowl, place the chicken on top and scatter the vegetables around the side. If the remaining sauce is thin just thicken the sauce with some of the cornflour. You will have to place the sauce over the heat to thicken it. When ready pour around the noodles and serve with fresh coriander.