This has become one of our favorites, we chop all of the ingredients in advance and then when we get home dinner can be ready in about 30 minutes, cooked fresh.
Because you are cooking over a super high heat, it’s very vital to work fast and keep everything moving around the wok, principally once the garlic has been added, as it will burn with no trouble and taste bitter. Pounding or splitting the chicken breast not only means it will cook more quickly, but helps to tenderize it too.
- 200g flat, wide rice noodles (similar in shape to tagliatelle)
- 250g / 0.5 lb. chicken breast fillet
- Flavorless oil, e.g. groundnut, for stir-frying
- 2 garlic cloves, peeled and finely sliced
- 200g tender stem broccoli cut in half lengthways
- About 2 tbsp soy sauce, to taste
- 2 eggs, beaten
- Sea salt and freshly ground black pepper
- Wedges of lime, to serve
- If using dried noodles, soak them in warm water until softened, according to packet instructions. (This will take about 10 minutes, depending on the brand.)
- Meanwhile, butterfly the chicken fillet by slicing through it horizontally, but leaving it Joined down one side, and then open it out. Flatten it with a rolling pin, and then cut it diagonally into strips.
- Heat a wok over a high heat and add a dash of oil. Season the chicken with salt and pepper, and stir-fry for about 3 minutes until golden brown all over but not quite cooked through.
- Add the garlic and stir-fry for 30 seconds, then add the broccoli and continue to stir-fry for a few minutes until tender; add the soy sauce to season. When the broccoli is tender, remove the contents of the wok and set them to one side. Wipe out the wok, add a dash of oil and heat through.
- Drain the soaked noodles. Add the eggs to the hot wok, season and stir over the heat, allowing the bottom of the egg to cook. Add the noodles and toss well, breaking up the egg as you do so. Return the chicken and broccoli mixture to the wok and heat through, stir-frying over a medium heat.
- Serve the noodles immediately with wedges of lime to squeeze on top.