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Five spice chicken noodles
Ingredients
- 2 chicken breasts, cut in bite size pieces
- 2 tablespoons of soy sauce
- 2 teaspoons of five spice powder
- 1 bell pepper, sliced thinly
- 1 cup of napa cabbage, sliced
- 1 cup of spinach leaves, sliced
- 1 can of baby corn, halved
- 150 grams of chinese instant noodles
- 1/2 cup of water
- 1 tablespoon of guilin chili sauce
- 2 tablespoons of soy bean paste
- 1 tablespoon of potato starch
- beni shoga - for garnish
Instructions
- Soak noodles in hot water till done. Pour with cold water and drain.
- Marinate chicken in soy sauce for about 30 minutes.
- Sprinkle chicken with five spice powder, mix well.
- Heat 1 tablespoon of oil in the wok and fry chicken till done. Remove from the wok.
- Heat 1 tablespoon of oil and fry bell pepper and baby corn about 4 minutes. Remove from the wok.
- Fry napa cabbage and spinach, 2 minutes. Remove from the wok.
- Reheat noodles in the wok, add vegetables and chicken mix well.
- Mix guilin sauce, soy paste with water and potato starch.
- Pour into the wok, mix well, fry 3 minutes.
- Serve garnished with beni shoga.
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