Oyster Sauce Noodles
Ingredients
- 9 oz egg noodles
- 1 lb chicken thighs
- 2 tbsp groundnut oil
- 3 1/2 oz carrots sliced
- 3 tbsp oyster sauce
- 2 eggs
- 3 tbsp cold water
Instructions
- Place the egg noodles in a large bowl or dish. Pour enough boiling water over the noodles to cover and leave to stand for 10 minutes.
- Meanwhile, remove the skin from the chicken thighs. Cut the chicken flesh into small pieces, using a sharp knife.
- Heat the groundnut oil in a large preheated wok or frying pan (skillet), swirling the oil around the base of the wok until it is really hot.
- Add the pieces of chicken and the carrot slices to the wok and stir-fry for about 5 minutes.
- Drain the noodles thoroughly. Add the noodles to the wok and stir-fry for a
- further 2 - 3 minutes or until the noodles are heated through.
- Beat together the oyster sauce, eggs and 3 tablespoons of cold water. Drizzle the mixture over the noodles and stir-fry for a further 2 - 3 minutes or until the eggs set.
- Transfer the mixture in the wok to warm serving bowls and serve hot..
- Flavour the eggs with soy sauce or hoisin sauce as an alternative to the oyster sauce, if you prefer.
Calories: 604 kcal
Carbohydrates: 50 g
Protein: 31 g
Fat: 31g
Saturated Fat: 8 g
Trans Fat: 1 g
Cholesterol: 247 mg
Sodium: 519 mg
Potassium: 505 mg
Fiber: 3 g
Sugar: 2 g
Vitamin A: 4391 IU
Vitamin C: 1 mg
Calcium: 57 mg
Iron: 2 mg