Ingredients
Scale
- 250 gm boneless chicken, cut into bite-sized cubes
- 200 gms Noodles of your choice
For the Marinade:
- 2 tbsp corn flour
- 2 tbsp all purpose flour
- 1/2 tsp crushed black pepper
- 1 tsp soy sauce
- 1 egg white
- Salt, to taste
- Oil, for frying
For the Sauce:
- 3-4 dry red chillies
- 5-6 cashew nuts
- 2 tbsp ginger garlic paste
- 1 onion, thinly sliced
- 1 capsicum/bell pepper, thinly sliced
- 1/2 carrot, thinly sliced
- 2 tsp soy sauce
- 3 tbsp tomato ketchup
- 1/2 cup water
- Chopped Spring onion greens, for garnish
- 3 tbsp oil
- Salt, to taste
Instructions
- Marinate the chicken chunks and fry them in oil till golden brown.
- Cook the noodles according to the instructions mentioned on the package. Drain and run in cold water for a minute. This will ensure that the noodles have stopped cooking. Add a tbsp of oil, toss and keep aside.
- Heat oil in a wok and roast cashew nuts and red chillies. Remove and set aside.
- To the same wok, add onions and ginger garlic paste. Cook until light brown.
- Add capsicum and toss for a minute.
- Add soy sauce and tomato ketchup. Give a quick toss and add water. Mix well and let it come to a boil.
- Add the fried chicken, carrots, roasted cashews and red chillies. Cook for a few minutes until the chicken is well-coated with the sauce and the carrots are soft.
- Add the noodles and give a quick toss to combine them all together.
- Garnish with spring onion greens and serve hot.
Notes
To ensure that the noodles doesn't stick together and becomes mushy, run in cold water for a minute. This will make sure that the noodles have stopped cooking. Add a tbsp of oil, toss and keep aside.
- Prep Time: 0 hours
- Cook Time: 0 hours
- Category: Main Course
- Cuisine: Chinese
Nutrition
- Serving Size: 2