Broccoli and Chicken in Oyster-Soy Sauce with Shredded Egg Noodles
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Broccoli and Chicken in Oyster-Soy Sauce with Shredded Egg Noodles

Super Healthy Chinese Meal. Please replace chicken with any other veggies if you are a vegetarian like me! :)

Anagha Gunjal Reddy

Ingredients

2-serving
  1. 1 Chicken Breast (cut into juliennes)
  2. 8 Broccoli Chunky Florets of
  3. (lightly crushed) 6 Cloves Garlic
  4. 1 1/2 Teaspoons Chilli Roasted Flakes
  5. 1 Tablespoon Oyster Sauce
  6. 1 1/2 Tablespoons Soy Sauce
  7. 1 Tablespoon Green Chilli Sauce
  8. 1/2 Teaspoon White Vinegar
  9. 1 Teaspoon Cornflour
  10. 3 Tablespoons Water
  11. to taste Salt
  12. 150 Grams Noodles Plain Hakka
  13. 2 Eggs (lightly beaten)
  14. 3 Tablespoons Oil
  15. water Noodles Potful of to boil

Method

20 mins
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    Add noodles to boiling water. Do not cook for more than 2 1/2 - 3 minutes. Drain water and let it cool.

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    Heat 2 tbs of oil in a wok. Make sure the flame is on high. Add the chicken. Saute till almost cooked. Add chilli flakes, crushed garlic and the broccoli. Saute till broccoli is just cooked.

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    Add the oyster, soy and chilli sauces, vinegar and salt and fry for a minute or so. Lastly mix cornflour and water and add it to the chicken (to give it a saucy consistency) and toss for a minute. Keep it aside.

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    In another wok, heat the remaining 1 tbs of oil. Add the beaten eggs and scramble/shred it with a whisk. Add the drained noodles when the eggs are still a bit raw. Now toss the noodles (2 minutes) till most strands get coated with egg.

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    Add the shredded-egg noodles to the chicken-broccoli wok and give it a good toss.

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    Serve hot.

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