Cuisine
Time
20 mins mins
Servings
2 people people
• Massage ‘the Marinade’ into the chicken. Soak the egg noodles in hot water for 3-5 minutes until softened, separated, but still al-dente. Once the noodles have separated, drain the water and allow to dry by placing the strands on a clean tea towel. Wash, pick and slice all the vegetables and herbs and set aside.
• Measure all the sauce ingredients into a small bowl. Set up your wok clock as follows; chicken, onions, carrots at 12 o’clock, followed by bean sprouts, and chives, then dried noodles, sauce and finely sliced spring onions.
