Wok-tossed noodles with chicken, cabbage and bean sprouts

$3.34/serving$3.36at the cheapest of your stores this week · 10 ingredients on sale

Ingredients

• egg noodle200 g
• chicken breast350 g
• green cabbagequarter of a head
• carrot1 ea
• bean sprouts2 big handfuls
• green onion3 stalks
• garlic2 cloves
• soy sauce3 tbsp
• oyster sauce2 tbsp
• sesame oil2 tsp

Method

1Boil the noodles

• •Bring a large pot of salted water to a boil.
• •Cook the egg noodles 4 to 5 minutes until just tender.
• •Drain, rinse under cold water, and toss with a drizzle of oil so they don't stick.

2Prep

• •Meanwhile, thinly slice the chicken breast into 1/4 inch strips.
• •Thinly slice a quarter of a head of cabbage.
• •Cut the carrot into matchsticks.
• •Cut the green onions into 2 inch lengths.
• •Mince the garlic.
• •Stir the soy sauce, oyster sauce and sesame oil together in a small bowl.

3Stir-fry the chicken

• •Heat 1 tbsp oil in a wok over high heat until it shimmers.
• •Add the chicken and stir-fry 3 to 4 minutes until golden and cooked through.
• •Add the garlic and stir 30 seconds until fragrant.

4Toss the noodles

• •Add the cabbage and carrot and stir-fry 2 minutes until just wilted.
• •Add the noodles and the sauce.
• •Toss with tongs 2 minutes until the noodles are coated and catch a little char.
• •Fold in the bean sprouts and green onions and cook 30 seconds so they stay crunchy.

5Plate

• •Season to taste with pepper.
• •Pile into two bowls and serve hot.