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Ingredients

  • 200g Chicken Thigh Fillets
  • 1 Red Pepper
  • 4 Spring Onions
  • 4 tbsp Sugar (demerara if available)
  • 2 tbsp Oyster Sauce
  • 1 tbsp Chinese Five Spice
  • 1 tbsp of Oil
  • 1/2 tbsp Thai Fish Sauce
  • 1/2 tbsp Dried Chilli Flakes
  • Dired Coriander
  • 1 pack of Noodles (dried or fresh)
  • 200ml Water

Method

  • STEP 1
    Check Chicken for any small pieces of bone that has been left after the meat has been de-boned.
  • STEP 2
    Chop the Chicken into strips about 1cm by 2cm.
  • STEP 3
    Remove the seeds from the pepper and chop into 1cm by 1cm pieces.
  • STEP 4
    Finely chop the Spring Onion.
  • STEP 5
    Heat a saucepan on a high heat before adding the oil.
  • STEP 6
    Add the Chicken and fry for 3 minutes or until it starts to brown.
  • STEP 7
    Add most of the Spring Onion, all the Pepper and fry for a further 2 minutes.
  • STEP 8
    Add Oyster Sauce, Water, Sugar, Five Spice, Chilli flakes and Fish Sauce.
  • STEP 9
    Stir mixture and turn the heat down to a simmer.
  • STEP 10
    Cook Noodles according to manufactures instructions.
  • STEP 11
    Check on Chicken mixture. Allow Sauce to thicken, which should take about 5 minutes.
  • STEP 12
    Drain Noodles and separate onto two plates.
  • STEP 13
    Remove Chicken mixture from the heat and dish up on top of Noodles.
  • STEP 14
    Sprinkle Coriander and remaining spring onions over Chicken mixture... ENJOY
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