Noodles Stir Fry Recipe

Ingredients:
1 lb (1/2 kg) noodles
2 1/2 tbsp cornstarch
1 egg white
10 1/2 oz (300 g) chicken breast, cut into strips*
4 Tbsp vegetable oil
7 oz (200 g) chives, washed and cut into 1 inch (3 cm) sections
salt to taste
1 cup (2 dl) chicken broth


Preparation:

1. Cook the noodles according to the packet instructions and drain.
2. Dissolve cornstarch in 1 1/4 tbsp water, combine with the egg white. Add chicken and stir to coat.
3. Pour 2 tablespoons of the oil into the wok or frying pan over high heat. When oil is hot add chicken and stir fry until it turns white. Pour out the oil and set it aside.
4. Mix the chives, salt, and chicken broth with the chicken and bring to a boil. Drain off and reserve the broth and seasonings.
5. Heat 1 1/2 tablespoons oil in the wok. When the oil is hot, add the noodles. Stir-fry quickly, stirring to coat the noodles in the oil and make sure they don’t stick to the pan. Add the reserved chicken broth, cover the wok and simmer for 1 minute, or until the noodles absorb the sauce.
6. Toss noodles with chicken. Serve straight away.

*Thin strips of beef, pork or prawns can be used as an alternative to chicken.

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