Everyone knows what a delicious plate of fried noodles takes like but we have the secret to the juiciest noodles you’ve ever had. For these stir fry chicken noodles, we’re going to keep it really simple. Use thighs instead of the breast if you want to have the best chicken noodles because it’s much juicier. To the chicken, add a really classic marinade of half a teaspoon of light soy sauce, a quarter teaspoon of salt, a quarter teaspoon of sugar, a pinch of pepper and twotablespoonsn of water. You are also going to add one teaspoon of corn flour and a quatert of a teaspoon of baking soda and start to marinate it. While the chicken is marinating, we are going to get the noodles ready.
To achieve a perfect noodle, always soak your noodles just so they are just softened because they’ll keep cooking in the work. Pour some boiling water over 250 grams of thin egg noodles and when they start to loosen up, give them a swizzle. Now when they are just soft and bouncy, quickly drain them in a colander and you are good to go. Get your pan hot in the fire and add about 2 tablespoons of vegetable oil and add half of the ginger and garlic. Lay the chicken out in a single layer so that you can get some nice color in there, let the chicken do that for a couple of minutes until they are all nicely browned all over. Add 60 ml of water and cover very quickly so that you can trap all of those lovely flavors, the magic that is working is that cornflour and the water forming a beautiful slick gravy that is going to coat every strand of noodles.
Give it a minute to cook the chicken through then scoop everything out into a clean bowl and set aside. Fire up the pan again then add oil and the rest of the garlic and ginger, let that sizzle away until fragrant. Then add in a handful of carrots, a whole handful of beansprouts and broccoli then give it a good stir. To cook the vegetables through properly, give it good steam by adding some little water an let it cook through. For the noodles, cut them up slightly so they are easy to toss. Now, pour that lovely gravy on top along with the chicken, to season use a quarter of a teaspoon of salt and sugar and one teaspoon of dark soy.
- ½ a bunch of fresh coriander
- 3 cloves of garlic
- 5 cm piece of ginger
- 1 bunch of spring onions
- 1 fresh red chili
- 1 lime
- 2 carrots
- 1 head of broccoli
- 2 skinless higher-welfare chicken breasts
- 250 g medium free-range egg noodles
- 50 g unsalted cashew nuts
- vegetable oil
- freshly ground black pepper
- 1-2 tablespoons low-salt soy sauce
- 1 tablespoon fish sauce
- Pick the coriander leaves and finely slice the stalks, then keep aside for later.
- Peel and finely slice the garlic, then peel and matchstick the ginger.
- Trim and finely slice the spring onions, deseed and finely slice the chili and cut the lime into wedges. Trim, peel and thinly slice the carrots at an angle.
- Cut the broccoli into small florets, then finely shred the stalk, discarding any gnarly bits. Cut the chicken into 1cm strips.
- Cook the noodles according to packet instructions, then drain and refresh under cold water.
- Drain again, toss in a little oil and put to one side. Lightly toast the cashew nuts in a non-stick frying pan until golden, then tip onto a plate to cool.
- Heat 1 tablespoon of vegetable oil in a large frying pan or wok. Season the chicken with a pinch of pepper, then add to the pan and stir-fry for 2 to 3 minutes, or until golden.
- Add the coriander stalks, garlic, and ginger and cook for a further minute.
- Add the spring onions, carrots and broccoli and stir-fry for a further 2 minutes, then add the cooked noodles.
- Keep stir-frying until the noodles are warm and the chicken is cooked through. Stir through the soy and fish sauces, then remove from the heat.
- Divide between bowls, sprinkle over the nuts, sliced chili and the reserved coriander leaves, then serve with the lime wedges for squeezing over.