soy chicken and rice noodles
How to make soy chicken and rice noodles recipe
Serves 2, Total cooking time 10 minutes
Ingredients:
300 g (10 oz) ready-cooked rice noodles
2 tablespoons soy sauce
1 tablespoon sesame or vegetable oil
½ red chilli, deseeded and finely sliced or chopped (optional)
1 teaspoon peeled and grated fresh root ginger
150 g (5 oz) ready-cooked chicken breast, sliced or torn
2 spring onions, sliced
1 red pepper or 125 g (4 oz) mangetout, thinly sliced
Method:
Place the noodles in a sieve or colander and pour boiling water over them. Drain, then cool under cold running water. Drain well and place in a large bowl.
Whisk together the soy sauce, oil, chilli, if using, and ginger and drizzle the mixture over the noodles. Toss really well to coat, then add the remaining ingredients and mix gently to combine. Heap into bowls to serve.
For soy noodles with chicken:
Heat 2 tablespoons vegetable oil in a frying pan and cook 1 large, thinly sliced skinless chicken breast fillet over a medium-high heat for 5–6 minutes until lightly golden and just cooked through.
Add 125 g (4 oz) sliced mangetout, 2 sliced spring onions, a 1.5 cm (¾ inch) piece of fresh root ginger, peeled and chopped, 2 sliced garlic cloves and ½ chopped red chilli.
Stir-fry for 2–3 minutes until softened, then add 300 g (10 oz) straight-to-wok noodles and stir-fry for 3 minutes until piping hot.
Pour in 2 tablespoons light soy sauce and 2 tablespoons oyster sauce, toss to coat and heap into bowls. Total cooking time 20 minutes.
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