Simple stir-fried noodles reminds me of the taste of home. This dish is very special to me and we’ve eaten it for as long as I can remember. Today I made
Lunch & Dinner
About this Recipe
By: Cherie Jones
Today I made “Chicken and stem broccoli stir-fry with homemade egg noodles and chilli bean sauce”
Nothing can beat the delicious homemade egg noodles, they’re so fresh and bouncy.(Recipe is coming out soon). This dish has so much flavour from the vegetables and sauces, especially the chilli bean sauce as it added a punch of heat into our stir-fry.
This can be adapted to a vegetarian dish by adding chestnut mushrooms instead of chicken.
100 grams (home-made) Egg noodles
1 1/2 Tablespoons vegetable oil
30 grams cashew nuts
100 grams sliced chicken (marinated with light soy sauce before cooking)
1 Red onion, finely sliced
1 Red bell pepper, deseeded and sliced
1 Red Chilli, thinly sliced (optional)
3 inches section ginger, peeled and finely julienned
100 grams of stem broccoli
2 Tablespoons Lee Kum Kee Chilli bean sauce @illeurope
2 Tablespoons Shaoxing Rice wine
2 Tablespoons Honey
2 Tablespoons light soy sauce
1 Tablespoon toasted sesame oil
Step by Step Instructions
Cook the noodles, drain and refresh under cold water
Blanch the stem broccolli for 2-3 minutes in boiling salted water, drain and refresh in ice cold water. Remove them from cold water and leave them on the side.
Heat the wok and fry cashew nuts until golden. Romove them from the pan and leave them on the side.
Mix Lee Yum Kee Chilli bean sauce, Shaoxing Rice wine, honey, light soy sauce and toasted sesame oil in a small bowl and leave them on the side.
Fry chicken in the pan until cooked and leave them on the side
Heat up the same wok that we fried cashew nuts ( with high heat), Add Red onions stir-fry until soften, then add bell pepper and stir fry until soften ( around 10-15 seconds each).
Add Cooked chicken, ginger, crushed garlic and red chilli then stir fry very quickly.
Add cooked egg noodles and 2/3 of sauces then stir-fry them together.
Add broccoli and the rest of our sauces, then stir-fry very quickly. When everything is well coated and heated through, turn of the heat. Add back our cooked cashew nuts.
Done and serve!