Prep. and cooking time 30 minutes serves 4
½ tsp soft brown sugar
A little stock, if necessary
A few drops of sesame oil
Cook the noodles according to the instructions on the packet, drain and rinse under cold water the mix with a little of the seasoned oil.
Thinly shred the chicken breast and top and tail the beans.
Heat about 3 tbs of seasoned oil in a wok, stir fry the chicken and vegetables for about 2 minutes, add the salt, sugar, wine, half of the soy sauce and half of the spring onions, blend well and add a little stock if needed.
Place this in a dish and keep warm.
Heat the remaining oil in the wok and stir fry the noodles in the remaining soy sauce for 2-3 minutes. Place on a large serving dish and put the chicken and vegetables on top, garnish with the sesame oil, the remaining spring onions and serve.
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