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Chicken Stir-fry With Noodles and Vegetables
6 Skinless chicken breasts or use 2 pork; thinly sliced fillets across the grain
1 Ina Paarman's marinate-in-a-bag honey and soy flavour
30 ml Sesame or sunflower oil; up to 45
1 Punnet sliced button mushrooms
1 Red bell pepper; sliced into strips
625 ml Pre-cooked angel hair noodles
1 Chilli; finely sliced
1 bn Spring onions; finely sliced with green tops
Oil for deep frying
Place the sliced chicken or meat into the marinade bag and give it a good 1-2 minute massage.
Leave it in the bag at room temperature for up to 30 minutes. Drain the marinade from the chicken (reserve for later use) and stir-fry the chicken until just done.
Add the vegetables, stir-fry to cook, 1 1/2 cups of noodles and remaining marinade. Stir fry until heated through and place in a serving dish. Top with sliced spring onions.
Deep-fry the remaining 1 cup of noodles in oil very briefly until puffed and golden. Pile crisp noodles on top of the chicken in the serving dish.
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