Ingredients

  • 125g Egg Noodles Medium
  • 400g Skinless Boneless Chicken Thighs
  • 1 White Onion
  • 150g Baby Button Mushrooms
  • 300g Bean Sprouts
  • 1 tbsp Dark Soy Sauce
  • 1 tbsp Light Soy Sauce
  • 1 tbsp Oyster Sauce
  • 1 tbsp Sugar
  • 1 tbsp Water
  • 1 tsp Sesame Oil
  • 1 Glug Light in Colour Olive Oil

Method

  • Cook chicken in the oven or air fryer for ~25mins, the inside should be 165°, chop into chunks and set aside.
  • Chop onion into rough pieces and lightly fry for 3mins with the mushrooms, set aside.
  • Cook noodles following the package’s instructions, drain and add Sesame oil and stir in to prevent sticking.
  • Add the cooked noodles to a frying pan on medium heat, and lightly crisp the noodles for a couple of minutes on each side.
  • Add the bean sprouts to the pan and put the noodles on top, steaming the bean sprouts and trapping in the heat, cook for 4mins.
  • Whilst cooking combine the two soy sauces, sugar, water, and oyster sauce in a bowl, stir well then add to the pan with the chopped chicken.
  • Stir in the sauce until everything is covered and leave for a couple minutes for everything to be heated through.
  • Dish up and enjoy ~

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by

Matthew Lean
A tasty stir fry that's ideal for meal prep and workday lunches - on par with the chinese takeaway classic.
Serves
2
Prep Time
15m
Cooking Time
30m
Method
Ingredients

recipes, made simple