Chicken Chow Fun

Delicious rice noodles coated in an irresistible sauce. This Chicken Chow Fun will stop you reaching for the takeaway menu and will quickly become one of your favourite recipes.

Ingredients

for the chicken

200 g chicken breast thinly sliced

1 tsp cornflour

1 tsp vegetable oil

1 tsp light soy sauce

for the sauce

½ tsp sesame oil

3 tsp dark soy sauce

4 tbsp light soy sauce

pinch white pepper

⅛ tsp caster sugar

240 g rice noodles 1cm thick

3 tbsp vegetable oil

4 spring onions sliced

1 tbsp ginger puree

4 tbsp Shaoxing rice wine

250 g beansprouts

Instructions

Add 200g sliced chicken breast to a bowl along with 1 tsp cornflour, 1 tsp vegetable oil and 1 tsp light soy sauce. Mix and set to one side

Mix together ½ tsp sesame oil, 3 tsp dark soy sauce, 4 tbsp light soy sauce, pinch white pepper and ⅛ tsp caster sugar in a jug. Set aside

Cook 240g rice noodles in a pan or wok of boiling water for 2-3 minutes until soft. Drain and set to one side

In a wok or large pan heat 1½ tbsp vegetable oil over a high heat. When the wok is smoking, add the chicken.

Stir the chicken continuously until it is opaque and nearly cooked through. Remove from the wok

Heat 1½ tbsp sunflower oil over a high heat until it is smoking. Add 1 tbsp ginger puree and 4 spring onions

Stir fry for a few seconds before adding the cooked noodles to the wok, spreading them out

Pour 4 tbsp Shaoxing rice wine around the edge of the wok

Add the chicken back to the wok along with the sauce ingredients. Make sure you coat all of the noodles in the sauce and scrape the bottom of the wok to prevent anything sticking

Add 250g beansprouts to the wok and stir fry for 2-3 minutes until they have softened