Recipes
Date posted: 07/11/2024
Ingredients
| Shallots | 40g |
| Garlic | 5g |
| Root ginger | 30g |
| Egg noodles | 1.2kg |
| Chicken thigh, boneless and skinless | 10 |
| Sherry | 40ml |
| Dark soy sauce | 60ml |
| Caster sugar | 80g |
| Toasted sesame oil | 15ml |
| Stir fry mixed vegetable | 500g |
| Spring onions, sliced | 5 |
| Everyday Favourites whole cashew nuts | 100g |
Method
- Peel and slice the shallots, chop the garlic and grate the ginger.
- Blanch the noodles and refresh in cold water, then drain and chill.
- Slice the chicken and marinade in the sherry, soy sauce, sugar and store until needed.
- Heat the oil in a large frying pan and add the chicken, cook for 10-12 minutes or until cooked through.
- Add the ginger and garlic and cook for a further 3-4 minutes.
- Add the vegetables and noodles. Turn the heat up high to finish cooking and add sliced spring onions and toasted cashews ready to serve. Discover our wholesale meat supply service today.