• 200g / 7oz egg noodles, pre-soaked in warm water for 10 minutes, and drained

  • For the Noodles-

  • 200g / 7oz Chicken breast, without skin, boneless, chopped into 2cm chunks

  • 1 egg white, lightly beaten

  • 1 tbsp cornflour

  • 1 tbsp dark soy sauce

  • 2 tbsp groundnut oil

  • 2 garlic cloves, crushed

  • 1 piece of fresh root ginger (2cm)

  • 1 red chilli, seeds removed, chopped

  • 1 tbsp light soy sauce

  • 1 tsp chilli sauce

  • 1 medium carrot, coarsely grated

  • 60g / 2.5oz bean sprouts

  • 60g / 2.5oz shredded spring onions

  • 1 dash of Sesame Oil

  • 0.5 tsp Salt

  • 0.5 tsp ground black pepper

  • 1 tbsp coriander leaves, chopped


  • 1.

    Soak the egg noodles in a pan of boiling water for 2-3 minutes, until tender. Tip into a Colander and drain.

  • 2.

    Mix the egg white with the cornflour and dark soy sauce, and mix with the chicken pieces.

  • 3.

    Heat the groundnut oil in a wok and toss in the garlic, ginger and red chilli. Stir fry for one minute over a high heat.

  • 4.

    Add the cornflour-coated chicken to the wok and continue frying for another minute.

  • 5.

    Add the light soy sauce and chilli sauce, followed by the egg noodles. Stir fry for 1 more minute, or until the noodles are warmed through.

  • 6.

    Stir in the carrots, bean sprouts, spring onions, sesame oil and seasoning. Scatter with chopped coriander and serve straight from the pan.

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