Shanghai Chicken Stir-Fry
with Red Pepper and Noodles
The wonderful Rick Stein is one of André’s favourite chefs. Watching Rick’s show one evening, he was very taken with a cracking-looking Shanghai-style pork belly. Inspired (and ravenous), André was dismayed to find he had no pork but wasn't going to let a little thing like that stand between him and a delicious dinner and this Shanghai-style chicken stir-fry was born. Never have we been happier about an understocked fridge!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
4
Chicken Thighs
¼
Chinese Five Spice
1
Red Pepper
½
Spring Onion
½
Ginger
1
Garlic Clove
1
Coriander
2
Egg Noodle Nest
(Contains Egg, Cereals containing gluten)
1.5
Soy Sauce
(Contains Cereals containing gluten, Soya)
2
Hoisin Sauce
(Contains Soya)
½
Red Onion
Nutritional information
Utensils
Instructions
Put a large saucepan of water with a pinch of salt on to the boil for the noodles. Slice each chicken thigh into 1cm wide strips and place in a mixing bowl. Sprinkle over the Chinese 5 spice, mix well to coat the chicken, cover and set aside. Wash your hands, knife and chopping board and then get on with the rest of your prep.
Halve, then remove the core from the red pepper and thinly slice. Halve, peel and thinly slice the red onion into thin half moons. Remove the root from the spring onion and thinly slice. Peel and grate the ginger and garlic (or use a garlic press). Roughly chop the coriander (stalks and all).
Pop the egg noodle nests into your pan of boiling water and cook for 4 mins. Drain in a colander and then run under cold water until they lose their heat. TIP: This is to stop them cooking anymore.
While your noodles are cooking, put a glug of oil in a large frying pan (or wok) over high heat. Stir-fry the chicken until browned, 7-10 mins. TIP: If your pan is on the small side, cook the chicken in batches to make sure the meat doesn't stew. When done, transfer the chicken to a bowl and set aside. TIP: The chicken is cooked when it is no longer pink in the middle.
Add another splash of oil to your pan (if necessary) and lower the heat slightly. Stir-fry the pepper for 3 mins, then add the onion. Cook for another 2 mins and then add the chicken back into the pan. Add the ginger and garlic, cook for 1 minute more before stirring in the drained noodles along with the soy sauce and hoisin sauce.
Toss well, to make sure all the ingredients are combined and cook for another minute to ensure your noodles are piping hot. Finish the stir-fry by adding the spring onion and as much coriander as you like then serve immediately. Enjoy!
