Serves 2
Ready in 20 Minutes
Instant Noodles 300g
Sunflower Oil 3 Tbsp.
Medium Onion, sliced 1
Crushed Garlic 1 tsp
Ginger Paste 1 tsp
Coarse dried chillies to taste
Carrot, Julienne 1
Fresh green chilli, sliced to taste
Ground Cumin ½ tsp
Ground Caraway ½ tsp
Fish Sauce 1 tsp
Oyster sauce 1 tbsp.
Soy sauce 3 tbsp. (or to taste)
Ground white Pepper ¼ tsp
Chicken breast fillet cut into strips 2 breasts
To serve
Pickled ginger to taste
Toasted Sesame seeds oil – a few drops
Place the noodles in a large bowl and cover with boiling water.
Heat the oil in a large heavy based frying pan over high heat.
Add the onion and carrots and sauté for 2 to 3 minutes. Add the garlic, ginger, dried chillies, fresh chilli, cumin and caraway. Sauté for 3 to 4 Minutes more.
Add the chicken strips, fish sauce, soy sauce and oyster sauce and sauté until the chicken is cooked.
Add the drained noodles and white pepper.
Toss well and serve piping hot.
Top with pickled ginger and a few drops of sesame oil
