I’ve never eaten something that tastes more like I’ve ordered it from takeaway in my life. So easy, so delicious. 10/10 good 🤤🍜
Let's Cook → Video
Prep: 10 mins | Cook time: 20 mins | Serves: 2
What you will need:
- 200g Chicken thighs, cut into bite sized pieces
- 160g Dried glass noodles
- 2 Tbsp vegetable oil
- 3 Garlic cloves, finely chopped
- 1 Onion, thinly sliced
- 1 Red capsicum, thinly sliced
- 1/2 Cup shredded carrot
- 2 Eggs, lightly whisked
- 3 Spring onions, cut into batons
Marinade:
- 1 Tsp fish sauce
- 1/4 Tsp ground black pepper
Stir-fry sauce:
- 2 Tbsp oyster sauce
- 2 Tbsp fish sauce
- 1/2 Tsp dark sweet soy sauce
- 1/2 Tsp sugar
Method
- Start by adding the chicken and marinade ingredients into a bowl and set aside
- Place the noodles in a large bowl and cover with warm water. Soak for 8-10 minutes until tender. Drain and set aside
- Combine all the stir fry ingredients into a bowl and set aside
- Heat the vegetable oil into a wok or large fry pan. Add in the garlic and onion and stir fry for a minute
- Add in the marinaded chicken and stir fry for 3 minutes or until the chicken is almost cooked
- Add in the carrot, capsicum and spring onions and allow to cook until softened and the chicken has cooked through
- Move the ingredients to the side of the wok and add in the eggs. Allow them to set before breaking them up and tossing them through the rest of the ingredients
- Add in the noodles and stir fry sauce and toss until well combined and coated
- Serve and enjoy!
Credit to @mariongrasby for this recipe
