Xinjiang-Style Chicken and Pepper Noodles
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Ingredients
- 450 g chicken breast, thinly sliced
- 300 g medium egg noodles
- 1 red pepper, sliced
- 1 green pepper, sliced
- 1 tsp cumin seeds
- 3 garlic cloves
- 2 tbsp light soy sauce
- 2 tbsp groundnut oil
Nutrition (per serving)
- Calories
- 487 kcal
- Protein
- 36.6 g
- Carbohydrate
- 57.3 g
- of which sugars
- 4.3 g
- Fat
- 11.8 g
- of which saturates
- 2.4 g
- Fibre
- 3.9 g
- Salt
- 1.49 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the medium egg noodles in a large pan of boiling water according to the pack instructions, then drain.
- 2
Heat the groundnut oil in a wok until hot and stir-fry the chicken for 4 minutes, until golden and cooked through with no pink remaining, then lift out.
- 3
Add the cumin seeds and garlic and fry for 30 seconds, then add the peppers and stir-fry for 3 minutes.
- 4
Return the chicken to the wok with the noodles and light soy sauce.
- 5
Toss everything together for 2 minutes until well combined and hot through.
- 6
Serve immediately.
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