Читать книгу Chinese Food Made Easy: 100 simple, healthy recipes from easy-to-find ingredients - Ching-He Huang - Страница 15

SERVES 2

150g/5oz dried yellow shi wheat flour noodles

groundnut oil

250g/9oz skinless chicken breast fillets, sliced

1 courgette, sliced into strips

1/2 red pepper, deseeded and sliced into strips

2 tablespoons light soy sauce

2 large spring onions, sliced

lengthways

FOR THE SAUCE

4 garlic cloves, crushed and finely chopped

2.5cm/1 inch piece of fresh root ginger, peeled, sliced and finely chopped

1 medium red chilli, deseeded and finely chopped

1/2 red pepper, deseeded and sliced into strips

2 tomatoes, sliced

5 tablespoons water

2 tablespoons tomato ketchup

1 teaspoon soft light brown sugar

1 Place all the ingredients for the sauce into a blender and blitz.

2 Cook the noodles according to the packet instructions. Drain, then run them under cold running water and drain again. Drizzle with a little groundnut oil and put to one side.

3 Heat a wok over a high heat and add 1 tablespoon groundnut oil. Add the chicken and stir-fry for 2–3 minutes until it starts to turn brown. Add the courgette and red pepper and stir-fry together for 1 minute. Add the sauce and bring to the boil.

4 Add the cooked noodles and stir well to combine. Season with the soy sauce, garnish with the spring onions and serve immediately.