Skip the trip to the takeaway this weekend and try making this Chinese favourite at home instead.
For the sauce:
- 1 thumb-sized piece of fresh ginger
- 2 cloves of garlic
- 2 tbsp tomato ketchup
- 2 tbsp oyster sauce
- 2 tbsp soy sauce
For the noodles:
- 1 red pepper, deseeded and sliced thinly
- 5 spring onions, sliced lengthways
- 200g beansprouts
- 1 large chicken breast, cut into bite sized chunks
- 3 nests of egg noodles
- 1 tbsp sunflower oil
- 1 red chilli, sliced
- Remove the skin from the ginger using a teaspoon and then carefully grate 1 tbsp worth from the root. Add to a bowl, and crush in the garlic. Add the ketchup, oyster sauce, soy sauce and 3 tbsp of water, then mix well.
- Bring a large saucepan of water to the boil, and drop in the noodles. Turn the heat off straight away, and allow them to cook in the residual heat for around 4 minutes. Drain, then set to one side.
- Take a wok and, when hot enough, add the oil and chicken. Using a wooden spoon, stir-fry the chicken until it is cooked through, then add the pepper and cook for 1 minute.
- Pour the sauce into the wok and keep stirring everything together until your sauce begins to bubble. Add the drained noodles, beansprouts and onions and stir everything together until well coated and the beansprouts have begun to wilt. Serve topped with the red chilli and enjoy!
Lead image: trexec via Getty images.