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225 g
225 g
1 tablespoon
1 tablespoon
1 tablespoon
4
115 g
25 g
1 teaspoon
1 teaspoon
2 |
dried egg noodles
boneless, skinless chicken breasts
light soy sauce
dry sherry
sunflower oil
shallots, finely chopped
mange tout, sliced diagonally
prosciutto, trimmed and finely diced
sesame oil
sugar
spring onions, finely shredded, to garnish |
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Method :
Bring a large saucepan of water to
the boil and cook noodles for 3-4 minutes. Drain well, rinse, put in cold
water and set aside. Trim chicken breasts. Using a sharp knife, shred into 0.5
cm strips. In a bowl, mix chicken strips with
soy sauce and sherry. Heat sunflower oil in a wok and
stir fry chicken and shallots for 2 minutes. Add mange tout and prosciutto and
stir fry for 1 minute. Drain noodles well and add to pan
along with sesame oil and sugar. Cook, stirring for 2 minutes to
warm through. Garnish with spring onions and
serve.
Serves 4
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