Comment: Stir-frying is quick and simple. This chicken and mushroom noodle dish can be created from scratch in less than 15 minutes! To make things even faster, most supermarkets sell pre-packed vegetable stir-fry packs.
300g sliced chicken meat – most supermarkets sell pre-sliced chicken meat especially for stir-fry cooking
4 tbsp Lee Kum Kee Double Deluxe Soy Sauce
Approximately 240g, or 4 nests, of medium egg noodles
3 tbsp groundnut oil
250g your choice of mushrooms - sliced
2 spring onions – sliced/sectioned
Step 1: Cook the noodles according to the pack instructions, drain and set aside. If you are using the fresh, ready-to-use variety, please ignore this step.
Step 2: In a pan of boiling water, blanch the beansprouts and mushrooms for 2 minutes, drain and set aside.
Step 3: In a wok or large frying pan, heat the groundnut oil until hot, add the spring onions and chicken, gently stir-frying for 2-3 minutes or until the chicken meat has whitened – take care not to overcook and brown the chicken.
Step 4: Stir in the beansprouts, mushrooms, noodles and soy sauce and stir-fry for a further 2 minutes or until the chicken has cooked through.
Serve immediately into bowls and season with more soy sauce as required.