Crispy Chicken Chilli Noodles

                                       

I love Chinese food but I'm not a fan of sweet dishes so this is a really yummy savoury and spicy alternative. If you are a fan of the sweet flavours you can easily drizzle some sweet chilli sauce over at the end or add a teaspoon of sugar when you add your soy and oyster sauce.

SERVES: 2

30 MINS COOKING TIME (+marinating time of your choice)

INGREDIENTS

FOR CHICKEN:                                                      FOR NOODLES:

2 Chicken Breasts                                                  2 Nests Medium Egg Noodles

1 tsp Salt                                                           1 Green Pepper, thinly sliced

1/2 tsp Ground Black Pepper                                    2 Mushrooms, sliced

1 tsp Garlic Powder                                               1 Red Chilli, thinly sliced

2 tsp Chinese 5 Spice                                             4-5 Spring Onions, trimmed and sliced

1 1/2 tsp Chilli Flakes (or to taste)                             1 tsp Ginger Paste

3 tbsp Plain Flour                                                  1 tsp Garlic Paste

Vegetable Oil                                                        1 1/2 tbsp Light Soy Sauce

                                                                       1 tbsp Oyster Sauce

METHOD

- In a cup or bowl mix salt, pepper, garlic powder, Chinese 5 spice and chilli flakes. In another bowl put your 3 tablespoons of flour, add half of your spice mix to the flour and combine. Put both these aside for now.


- Cut your chicken breasts into small, bite size pieces and put in a bowl

- Add the other half of your spice to the chicken and mix so the chicken is coated.

- Refrigerate your chicken for at least an hour. (You don't NEED to do this step but the longer it gets to sit in the spices the tastier it'll be in the end)

- While you're waiting for your chicken to marinate, boil a pan of water and add your noodles. The pack should tell you how long to cook for but on average it'll be about 4-5 minutes. Once cooked drain in a colander and drizzle with a bit of oil and put to one side.

- Once you've left your chicken for however long you decided, get your flour and spice and coat each piece of chicken in the mix.

- Once you've coated each piece if you have any flour left over just sprinkle it over your chicken, the more flour that you can get on the chicken the crispier it'll be.

- Add a generous amount of vegetable oil to a frying pan, enough so there's a shallow pool and heat on a medium-high flame.

- When your oil is hot add your chicken.

*Make sure to not overcrowd your pan, you're chicken will take longer to cook and won't be as crispy if you cook too much at once, I had to cook mine in 2 batches*

- Cook your chicken for about 7 minutes and then flip and cook for a further 5-6 minutes or until cooked through.

- Remove your chicken from the pan and put on some kitchen roll for the time being, this will soak up any excess oil.

- CAREFULLY drain about half the oil from you pan and return to heat. Add your chopped vegetables and then your garlic and ginger paste.

- Cook for about 5 minutes, making sure to mix your pastes in quite well.

- Add your cooked noodles, soy sauce and oyster sauce and mix well. Cook for about 2-3 minutes.

- Finally add your chicken back into the pan just to heat through.

- Serve and enjoy!

Tips!

*Throw whatever vegetables you fancy in, these are just the ones I tested first!*

*Add more or less chilli depending on your taste!*

*Substitute the chicken for beef, pork or prawns, whatever meat you prefer or throw them all in there!*

If you have any questions about the recipe feel free to ask me.