Fresh egg noodles bought from Aldi, along with a large bag of beansprouts.
The chicken was cooked first at a medium heat in some rapeseed oil, along with the spring onions and diced chestnut mushrooms. Then a large handful of beansprouts was added to the pan at a high heat. Once they looked done I added the egg noodles (which I'd soaked in a pasta bowl with boiling water while the beansprouts were cooking), and turned the heat down to medium again. Constantly stir, otherwise the noodles will stick.
Add chilli and garlic and soy sauce according to taste.
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