Hi, this recipe was from BBC Goodfood's February Issue, on page 17, alternatively you can access it, and any nutrition info, online Here. By marinating the chicken for longer than suggested, I got a very deep and delicious flavour to the stir fry. For this meal, as I have a younger sister who isn't too keen on trying new things, I cooked the amount of noodles for 4, then separated hers off before adding the marinated chicken. As well as this, I fried an extra chicken breast for her, just plain without the marinade, for her plate too and served hers with some sweetcorn, I put any leftover plain chicken on the table for those who wanted more. So, if cooking for more than 3 add extra chicken! Additionally, I added extra mangetout, you can never have too many vegetables and I expect extra ham too, but I didn't check the weight. If you aren't allergic, you could add some crushed nuts or bombai mix on top for crunch. Enjoy!!
Dietary Info:
-Dairy-Free {If using egg-noodles without dairy in}
-Contains Gluten {You could substitute for a G-F type of pasta e.g chickpea pasta, which would also give you extra protein, I don't know if there is such thing and G-F noodles but you could 100% look into it. Also, most soy sauces contain Gluten so make sure to buy a G-F version, such as this one from Tesco.}
-Contains Nuts {Use any other oil, like avocado oil or olive oil instead of sesame and ground nut}
-Unsuitable for Vegetarians/Vegans {Use tofu in place of the chicken and if vegetarian Quorn ham in place of the prosciutto, or use another meat substitute of your preference e.g seitan, vege sausages/burgers sliced up, chickpeas or other pulses}
Ingredients:
-225g dried or fresh egg noodles
-1 tbsp sesame oil, plus 1 tsp {I used extra virgin olive oil}
-100g boneless, skinless chicken breasts, cut into fine shreds {I used 1 chicken breast it was 130g, but -that was as close as I was going to get to 100g, this was split between 3 people, but if you are serving 4 I would add more chicken as it was very sparse.)
-2½ tbsp groundnut oil
-2 garlic cloves, finely chopped
-50g mangetout, finely shredded {I used 150g, one packet}
-50g prosciutto or cooked ham, finely shredded {I used 2 slices of cooked ham}
-2 tsp light soy sauce {I used extra dark soy sauce as it wasn't worth buying another if we only use one anyway}
-2 tsp dark soy sauce
-1 tbsp Shaohsing rice wine or dry sherry {I left this out}
-1/2tsp freshly ground white pepper {I used normal black pepper}
-1/2tsp golden caster sugar
-2 spring onions, finely chopped
For the marinade:
-2tsp light soy sauce {I used dark}
-2tsp Shaoxing rice wine or dry Sherry {I used 1tsp cyder vinegar}
-1tsp sesame oil {I used extra virgin olive oil}
-1/2tsp freshly ground white pepper {I used black pepper}
-1/2tsp salt
Method:
1: Cook 225g egg noodles in a large pan of boiling water for 3-5 mins, then drain and put them in cold water. Drain thoroughly, toss them with 1 tbsp sesame oil and set aside.
2: Combine 100g chicken breasts, cut into fine shreds, with 2tsp light soy sauce, 2tsp Shaohsing rice wine or dry sherry, 1 tsp sesame oil, 1/2tsp white pepper and 1/2tsp salt for the marinade, mix well and then leave to marinate for about 10 mins. {I did this early morning and left it to marinate the whole day}
3: Heat a wok over a high heat. Add 1tbsp groundnut oil and, when it is very hot and slightly smoking, add the chicken shreds.
4: Stir-fry for about 2 mins and then transfer to a plate.
5: Wipe the wok clean, reheat until it is very hot then add 1+1/2 tbsp groundnut oil. {I didn't wipe the wok clean, so that i could get a nice taste from the marinade}
6: When the oil is slightly smoking, add the 2 finely chopped garlic cloves and stir-fry for 10 seconds.
7: Add 50g finely shredded mangetout and 50g finely shredded prosciutto/ham, and stir-fry for about 1 min. {I combined steps 6 and 7, for convenience}
8: Add the noodles, 2tsp light soy sauce, 2tsp dark soy sauce,1tbsp Shaohsing rice wine or dry sherry, 1/2 tsp white pepper, 1/2tsp golden caster sugar, 2 finely chopped spring onions and 1tsp salt.
9: Stir-fry for 2 mins. Return the chicken and any juices to the noodle mixture. Stir-fry for about 3-4 mins or until the chicken is cooked.
10: Add 1tsp sesame oil and give the mixture a few final stirs. Put on a warm platter and serve immediately.
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