Hot and Sour Chicken Noodles

chicken noodle recipe

Hot and Sour Chicken Noodles

Recipe Type: Entree

Cuisine: Chinese

Author: Caroline

Prep time: 15 mins

Cook time: 3 mins

Total time: 18 mins

Serves: 2 people

I'm a big fan of noodles of any kind. I made this recipe for Chinese New Year as I wanted to use long life noodles which are traditionally eaten during the celebrations. But sure not to cut the noodles as the length represents long life. The key to lots of Chinese cooking is having all your ingredients ready to throw into a smoking hot wok, and the cooking time is very minimal and keeps your veggies crunchy.

Ingredients

• 2 chicken breasts finely sliced

• 1 tbsp. corn flour

• 1 small brown onion sliced

• ½ red pepper sliced

• ½ green pepper sliced

• 3 cloves garlic finely chopped

• 2-inch piece of fresh ginger finely chopped

• 3 spring onions washed and sliced

• 1 red chilli finely sliced (add as much or as little as you like)

• 2 tbsp. peanut / sunflower oil

• 2 portions of long life rice noodles soaked and ready to eat

• Sauce:

• 2 tbsp. light soy sauce

• 2 tbsp. sweet chilli sauce

• 1 tbsp. rice wine vinegar

• ½ tsp. lea and Perrins

• 1 tbsp. water

Instructions

1. Start by prepping and slicing all your ingredients

2. Mix all the ingredients for the sauce in a small bowl

3. Place the sliced chicken breast on a plate and sprinkle the corn flour over the top

4. Mix around to coat the chicken all over

5. Heat 2 tbsp. of oil in your wok, when you can see it’s really hot

6. Add the chicken, and give a quick stir

7. Next add the garlic, ginger, brown onions

8. Stir-fry for about 20 seconds to release flavors

9. Once chicken has nearly cooked you can

10. Add the peppers, half of the spring onions and all the sauces and quickly stir it all together.

11. The sauce will thicken up quickly

12. If you want a bit of extra sauce add another tablespoon of water

13. Once the chicken is cooked through it’s ready to serve

14. Divide your pre-soaked noodles onto two plates, and top with the hot and sour chicken

15. Sprinkle the remaining half of the spring onions over the top as garnish

16. Eat straight away while hot