- Shi wheat flour noodles
- Sesame oil 1 teaspoon
- Chicken breast strips 1 cup
- Dark soy sacue 1 spoon
- Five spice powder 1 spoon
- Chilli sauce 1 spoon
- Cornstart 1 spoon
- Groundnut oil 2 table spoon
- Red bell pepper 2 cup
- Bean sprouts 5 ounces
- Spring onion green 1 larg spring
- Light soy sauce 1 table spoon
- Pepper powder
Cook the noodles for 3 minutes in a pan of boiling water. Drain, then run them under cold running water and drain again. Drizzle with a few splashes of seasame oil and toss to avoid sticking.
Season the chicken with a splash of dark soy sauce, the five spice powder, and chilli sauce and mix well, and coat the chicken pieces lightly with the corn starch.
Heat a vok over a high heat, add the ground or peanut oil, and heat until smoking. Then add the chicken and stir fry for 2 to 3 min. or until cook well.
Add the red bell pepper, stir fry for 1 minute, then add the bean sprouts and green onion and stir fry for another 1 minute.
Add the cooked noodles, and season with the light soy sauce, 1 spoon seasame oil, black pepper to taste.
Stir well and serve immediately.
Classic Chinese dish is ready… Chao means Stir noodle
Shi means thin. The quality of noodles matters in the taste..