Ingredients
- 5 ounces dried yellow Shi wheat flour noodles (you can find this at specialty Asian markets)
- 1 teaspoon sesame oil, plus more as needed
- 11 ounces skinless chicken breast (sliced into strips)
- Dash dark soy sauce
- 1 teaspoon five-spice powder
- 1 teaspoon chile sauce (optional)
- 1 tablespoon cornstarch
- 2 tablespoons oil (peanut)
- 1 red bell pepper, seeded and finely sliced
- 5 ounces bean sprouts
- 1 large green onion (sliced lengthwise)
- 2 tablespoons soy sauce (light)
- Freshly ground black pepper, finely ground
How to Make
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Step 1: Cook the noodles for 3 minutes in a pan of boiling water until al dente, or as per the package instructions. Drain, then run them under cold running water, and drain again. Drizzle with a few splashes of sesame oil, and toss through to prevent them from sticking.
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Step 2: Season the chicken with a splash of soy sauce, the five-spice powder, and chile sauce, if using. Mix well. Coat the chicken breasts lightly with the cornstarch.
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Step 3: Heat a wok over a high heat, add the peanut oil, and heat until smoking. Add the chicken, and stir-fry for 2 to 3 minutes, or until cooked through.
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Step 4: Add the red bell pepper, and stir-fry for 1 minute, then add the bean sprouts and green onion and stir-fry for less than 1 minute. Add the cooked noodles, and season with the light soy sauce, 1 teaspoon toasted sesame oil, and black pepper, to taste. Stir well and serve immediately.
We hope you enjoy this recipe!
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