method
1. Bring a large saucepan of salted water to the boil. Add the noodles and cook according to the packet instructions if using dried noodles. If using fresh egg noodles, cook for a few minutes only, stirring occasionally to separate. Drain thoroughly, cover and keep warm.
2. Heat the oil in a pre-heated wok. Add the spring onions and cook over a gentle heat. Mix in the garlic, ginger, paprika, coriander and chicken, then stir-fry for 3 - 4 minutes.
3. Add the peas, baby sweetcorn and beansprouts, cover and cook briefly. Add the noodles.
4. Combine the cornflour, soy sauce, lemon juice and sugar in a small bowl. Add to the wok and simmer briefly to thicken. Serve immediately, garnished with chopped coriander or spring onion tops.
serving amount
serves 4
rate this recipe
8.0
out of 10
1 user has helped to rate this recipe.
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1 comments
Nice
posted by Ruki @ 03:02AM, 5/03/08
Capsicum and mushrooms can be added too
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