Fried noodles

By: Aj

Ingredients

Main • 200 g egg noodles (or yakisoba noodles) • 200 g chicken breast or thigh, thinly sliced • 1 cup cabbage, shredded • ½ carrot, julienned • ½ capsicum, sliced • 2 cloves garlic, minced • 1 tsp ginger, minced • 2 tbsp vegetable oil
Sauce • 2–3 tbsp Lee Kum Kee stir-fry / noodle sauce (from the Hong Kong packet)

1. Cook noodles • Boil noodles for 3–4 minutes until just soft. • Drain and rinse with cold water to stop cooking.2. Stir-fry chicken • Heat 1 tbsp oil in a wok on high heat. • Add chicken and cook 3–4 minutes until lightly golden. • Remove from the pan.3. Cook vegetables • Add remaining oil. • Stir-fry garlic and ginger for about 30 seconds. • Add cabbage, carrot, and capsicum. • Cook 2 minutes so vegetables stay slightly crunchy.4. Combine everything • Add the noodles and chicken back into the wok. • Pour Lee Kum Kee sauce over the noodles.5. Final stir-fry • Toss everything on high heat for 2–3 minutes until noodles absorb the sauce.6. Garnish • Serve hot and top with fresh coriander