I've previously blogged this recipe four years ago - i've come a long way in term of my food photography skills! I've used udon noodles for this version which I much prefer as it's thicker and more robust than egg noodles. I've also added a splash of the fiery thai sauce sriracha to an extra chill kick. What I love most about this dish is that it's quick, easy and healthy.
Prep time: 10 minutes
Cook In: 10 minutes
150g medium egg noodles (I used udon noodles)
2 dashes of toasted sesame oil
300g skinless chicken breasts, sliced into strips
Dash of soy sauce
1 tsp Chinese five-spice powder
1 tsp chilli sauce (optional)
1 tbsp cornflour
1-2 tbsp of groundnut oil
1 red pepper, deseeded and finely sliced
1 large spring onion, sliced lengthways
2tbsp light soy sauce
ground of black pepper
1) Cook the noodles in a saucepan of boiling water for 2-3 minutes until al dente, or according to the instructions on the packet. Drain, then rinse under cold running water and drain again. Drizzle with a dash of sesame oil and toss together to prevent the noodles from sticking to each other.
2) Place the chicken strips in a bowl and season with the dark soy sauce, five-spice powder and chilli sauce (if using). Mix well, then lightly dust the chicken strips with the cornflour.
3) Heat a wok over a high heat until it starts to smoke and add the groundnut oil, then add the chicken pieces and stir-fry for 3-4 minutes or until the chicken is cooked through and golden.
4) Tip in the red pepper and stir-fry for 1 minute, then add the bean sprouts and spring onion and stir-fry for 30 seconds. Stir in the cooked noodles and season with the light soy sauce, the remaining dash of toasted sesame oil and freshly ground black pepper. Divide the noodles between plates and serve immediately.