Hoisin Chicken With Noodles


450g boneless chicken breasts
1 tablespoon rice wine
2 teaspoons cornflour
1 egg white, lightly whisked
4 tablespoons peanut oil
3 cloves garlic, sliced
4 spring onions, chopped
175g button mushrooms, sliced
4 tablespoons walnut pieces
3 tablespoons hoisin sauce
300g fresh noodles (or lightly cooked dried noodles)


Chop the chicken into cubes, place in bowl with the rice wine, cornflour and egg white.

Heat wok or pan over a high heat and add a little oil, quickly fry garlic until golden.

Remove garlic from pan and add spring onions and cook for 30 seconds. Add the chicken to the pan and cook for 2 minutes, remove and set aside.

Add mushrooms to the pan and cook for 4 minutes, toss in walnut pieces and cook for a further minute. Add the noodles, chicken, onion, garlic and hoisin sauce and toss to combine.

Cook until sizzling hot and serve.

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