About This Recipe
4 tbsp soy sauce
2 tbsp shaoxin rice wine
1 tsp caster sugar
2 layers of rice noodles
2 large, skinless chicken breasts, cut into strips
½ red onion, thinly sliced
2 cloves of garlic, thinly sliced
1 small carrot, cut into fine matchsticks
2½ cm piece of root ginger, finely chopped
½ red pepper, thinly sliced
handful of sugarsnap peas
⅓ cup of fresh coriander leaves
- Mix the soy sauce, rice wine and sugar in a small pan and heat gently until the sugar has dissolved. Set aside to cool.
- Soak the noodles for a few minutes in boiling water, according to the instructions on the packet. Drain and set aside to dry, while you cook the chicken.
- In a large frying pan or wok, fry the onion and garlic in a little stir-fry oil for a minute, then add the chicken and carrots and cook for another couple of minutes. Add the red pepper and sugarsnap peas and cook a little longer until the chicken is cooked through, then pour in the sauce and the noodles and heat through.
- Divide into bowls, then sprinkle the coriander on top and serve immediately.