Chicken noodles recipe was inspired by a recipe book that I flipped through at my grocery store. The timing couldn’t be better as I had some fresh egg noodles in the fridge, so I made this mouthwatering chicken noodles for lunch yesterday. This is a comfort food from my childhood on the golf course, and something I highly recommend if you’ve never come across it in your life. It’s beautiful, simple homemade Chicken and Noodles
1 tbsp – sunflower or vegetable oil
2 Cups – boneless chicken
1 tbsp – garlic clove, crushed or sliced
1 tbsp – red pepper
small bunch spring onion
100g – good handfuls bean sprouts
300g – packs straight-to-wok noodles
3 tbsp – oyster sauce
1.Heat the oil in a large frying pan, then stir- fry the chicken for about 3 mins, until golden.
2.Throw in the garlic and pepper and cook for 2 mins more. Next, add the spring onions, bean sprouts, noodles, sauce and 5 tbsp water and toss everything together for a final 2 mins cooking.
3.Serve and enjoy.