Broccoli and Chicken in Oyster-Soy Sauce with Shredded Egg Noodles

Broccoli and Chicken in Oyster-Soy Sauce with Shredded Egg Noodles

Super Healthy Chinese Meal. Please replace chicken with any other veggies if you are a vegetarian like me! :)

Broccoli and Chicken in Oyster-Soy Sauce with Shredded Egg NoodlesSuper Healthy Chinese Meal. Please replace chicken with any other veggies if you are a vegetarian like me! :)

Summary

5150
  • CourseEntrée
  • CuisineChinese
  • Yield2 servings 2 serving
  • Cooking Time20 minutesPT0H20M
  • Total Time20 minutesPT0H20M

Ingredients

Chicken Breast (cut into juliennes)
1
Chunky Florets of Broccoli
8
Garlic
Cloves (lightly crushed) 6
Roasted Chilli Flakes
1 1/2 Teaspoons
Oyster Sauce
1 Tablespoon
Soy Sauce
1 1/2 Tablespoons
Green Chilli Sauce
1 Tablespoon
White Vinegar
1/2 Teaspoon
Cornflour
1 Teaspoon
Water
3 Tablespoons
Salt
to taste
Plain Hakka Noodles
150 Grams
Eggs (lightly beaten)
2
Oil
3 Tablespoons
Potful of water to boil Noodles

Steps

  1. Add noodles to boiling water. Do not cook for more than 2 1/2 - 3 minutes. Drain water and let it cool.
  2. Heat 2 tbs of oil in a wok. Make sure the flame is on high. Add the chicken. Saute till almost cooked. Add chilli flakes, crushed garlic and the broccoli. Saute till broccoli is just cooked.
  3. Add the oyster, soy and chilli sauces, vinegar and salt and fry for a minute or so. Lastly mix cornflour and water and add it to the chicken (to give it a saucy consistency) and toss for a minute. Keep it aside.
  4. In another wok, heat the remaining 1 tbs of oil. Add the beaten eggs and scramble/shred it with a whisk. Add the drained noodles when the eggs are still a bit raw. Now toss the noodles (2 minutes) till most strands get coated with egg.
  5. Add the shredded-egg noodles to the chicken-broccoli wok and give it a good toss.
  6. Serve hot.