Stir Fry Rice Noodles
Serves
2
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
- Rice noodles (100g - 2 small packets)
- One large chicken breast
- Bunch of spring onions
- One white onion
- One red pepper
- 3 cloves of garlic
- 1-2 Pak Choi
- Sugar
- Oyster Sauce
- Soy Sauce
- Two eggs
- Salt
- Original YoYo Laos Sauce
- Yoyo Salted Green Pepper
- Soak the rice noodle in a bowl of water for approx 1 hour.
- Wash the vegetables/salad and start by slicing the spring onion and white onion. Chop the red pepper, garlic and pak choi.
- Slice up the chicken breast and set to one side.
- Boil the rice noodles in a pan of water. These cook quickly so 4-5 mins max. Take them off and put them into cold water.
- Put some oil in a pan, turn on the heat and add the chopped garlic. Stir until brown, then add the chicken. Whilst the chicken is cooking, add the eggs to a bowl, whisk them and then add into the pan with the chicken, keeping the chicken and garlic at the side.
- Once the eggs are cooked, mix them with the chicken and garlic and add the vegetables into the same pan.
- Add white sugar (2 tablespoons), stir well, add a pinch of salt and stir again. Add in the noodles, stir again.
- Add in the oyster sauce (approx 2 full tablespoons), one table spoon of soy sauce, stir well.
- Add in a tea spoon of YoYo Salted Green Pepper, stir and transfer to a plate ready to serve.
- Pour on original YoYo Laos Sauce to add a fiery ginger kick to the dish.
Tips
- Putting the rice noodles into cold water after cooking stops them sticking together.
- If you’d like even more heat, you can add in some chopped chilli to increase the heat level.
