The base of this fantastic stir-fry is chow mein noodles! These are famous egg noodles, that can be bought fresh or dried, and both are delicious. Tonight they are paired with chicken and a sweet and salty sauce. Don't be afraid to slurp and enjoy each bite!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
/ serving 4 people
/ serving 4 people
Soy Sauce(ContainsSoy/Soja, Wheat/Blé, Sulphites/Sulfite)
Chow Mein Noodles(ContainsWheat/Blé)
Sweet Bell Pepper
Salt and Pepper*
Before starting, wash and dry all produce. Don't have a garlic press? Lay the garlic cloves on a chopping board, then place a chef’s knife on top and press down firmly to crush. Finely chop the garlic. Rinse noodles in warm water until separated. Drain well. Heat a large non-stick pan over medium-high heat. When hot, add 1 1/2 tbsp oil, then half the noodles. Cook stirring occasionally, until crispy, 4-5 min. Transfer to a plate. Repeat with another 1 1/2 tbsp oil and remaining noodles.
While noodles cook, trim beans, then cut into 1-inch pieces. Peel, then finely grate 1 tbsp ginger. Core, then cut peppers into 1/2-inch slices. Thinly slice green onions. Peel, then mince or grate garlic. Whisk together soy sauce, cornstarch and 3/4 cup water in a medium bowl. Set aside. Pat chicken dry with paper towels, then season with salt and pepper.
Heat the same pan over medium-high heat. When hot, add beans and peppers. Cook, stirring occasionally, until tender-crisp, 3-4 min. Transfer to a plate and set aside.
Using the same pan, add 1 tbsp oil, then chicken. Cook, stirring often, until cooked through, 6-7 min.** Add ginger and garlic. Cook, stirring often, until fragrant, 1 min. Add veggies and sauce from the medium bowl. Remove pan from heat and stir together, until sauce is slightly thickened, 2-3 min.
Divide crispy noodles between plates. Top with chicken stir-fry and sprinkle over green onions.