NZ MISSING EGG NOODLES [Quick] Oyster Sauce Chicken & Egg Noodles
with Mini Wong Bok & Peanuts
- Molluscs
Ingredients
1 packet
Crushed Peanuts
1 packet
Flat Noodles
Mini Wong Bok
300 g
Diced Chicken
1
Carrot
1
Courgette
1 packet
Oyster Sauce
(Contains: Molluscs; )
Nutrition Values
Cooking Steps
Boil a kettle. Grate the carrot (unpeeled). Thinly slice the courgette into 1cm half-moons. Roughly chop the mini wong bok. In a small bowl, combine the oyster sauce, honey, soy sauce, water and a pinch of pepper.
Add the egg noodles to a medium bowl. Once the kettle is boiled, add enough boiling water to cover the noodles, then set aside until tender, 6-8 minutes. Stir occasionally with a fork to separate. Drain and return to bowl. Stir through the butter.
While the noodles are soaking, heat a large frying pan over a high heat with a drizzle of olive oil. Add the diced chicken and a pinch of salt and pepper and cook, stirring, until just browned, 2-3 minutes.
Add the carrot and courgette and cook until tender, 3-4 minutes. Add the mini wong bok and cook, until just wilted, 1 minutes.
Add the oyster sauce mixture and cooked noodles to the pan, stirring to combine, 1 minute. Season to taste.
Divide the oyster sauce chicken & egg noodles with mini wong bok between bowls. Top with the granulated peanuts.
