A cheap and cheerful midweek dinner that is always a crowd pleaser.
You can adapt it to suit your families tastes by add any veg you like -mushrooms, broccoli, baby corn etc, but this is all I had in at the time.
You can also bulk it out by adding beansprouts and water chestnuts too, but again, I had none in. If you like it spicy you can add a sprinkle of chilli flakes, sweet - add a little honey or sugar.
It is very adaptable. Why not give this a try and let us know how you get on in the comments below. We love to hear your feedback.
E x
Prep:-
Slice the chicken
Slice the onion
Slice the pepper
Crush the garlic
Grate the ginger
Cook the noodles in water (2-3mins) or as per instructions on pack.
Make the sauce by adding into a bowl the tomato purée, soy sauce, oyster sauce, garlic,ginger and water and mixing through.
Heat the oil on a med/high heat, then add the chicken. Stir fry for 3–4 minutes, or until the chicken is a light golden-brown and cooked through, remove from the pan and set aside.
Fry the onion and pepper.
Add the chicken back into the pan.
Pour the sauce over the chicken and veg. Heat and stir through.
Drain the noodles and add them to the chicken.
Stir through.
Pile the noodles onto 4 plates and serve immediately.
with a side of prawn crackers
Easy swaps:-
Chicken breasts for thigh.
Chicken for beef or pork strips.
Noodles for beansprouts or a mix of both.
Oyster sauce for Hoisin or Terriyaki.
Red onion for white.
Onion for Spring onion.
Pepper for broccoli, mushrooms or any veg you like.
Servings 4