5/31/2011

Chicken with Oyster Sauce and Noodles

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Copyright © Berryland Books Ltd 2008


This Main Course recipe was published in 'Chinese Cuisine - p26'

Serves 4

Ingredients:
• 19 and ½oz (600g) chicken breast fillets
• 1tsp (5ml) salt
• 1tsp (5ml) freshly ground pepper
• 4in (10cm) lemon grass
• 6tbsp (90ml) oil
• 1 clove garlic
• 1 spring onion
• 3fl oz (100ml) oyster sauce
• 2tbsp (30ml) light soy sauce
• 1tsp (5ml) sugar
• 32oz (1kg) Udon noodles (frozen)

Preparation:
1. Thaw the noodles, Cook the noodles in boiling, salted water for 30 seconds, then drain.

2. Finely dice the chicken, mic with salt, pepper, 2tbsp (30ml) oil and lemon grass and marinate for 30 minutes.

3. Peel and finely chop the garlic. Wash and finely chop the spring onions.

4. Heat 4tbsp (60ml) oil in a wok and stir-fry the garlic and the spring onions for 30 seconds. Add the chicken and fry for another 1-2 minutes. Season with oyster sauce, soy sauce and sugar.

5. Bring together the drained noodles and the chicken. Toss for a minutes and serve hot.

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