Chicken And Noodle Stir Fry

This started its life as a recipe for a beef and noodle salad—served cold, but because of missing ingredients and my general forgetfulness, i arrived at this dish. It was gobbled up by all present—even the very fussy 96-year-old. I've posted the recipe here because the guests who ate it want to recreate it. It's tasty and fast to make—and not too spicy. It's also versatile. You can double or triple it, and you can leave out ingredients, add extra ones and even switch from beef to chicken. Oyster sauce is sweet, so be careful about adding the brown sugar, too.

Steps

Combine the sliced chicken , peanut oil , oyster sauce and curry powder and brown sugar in a bowl.

If possible , leave this mixture to marinate for a few hours or overnight.

But if time is short , just keep going.

Make the cooking sauce -- made up of the last six ingredients listed.

If you keep the meat overnight , make and keep the sauce overnight , too.

Stir fry the chicken , in batches.

Set aside.

Stir fry the vegetablescucumber , onion , bell pepper and chiliuntil just tender.

Add the mint , nuts and cooking sauce , and cook for one minute.

Add the chicken and heat until warm again.

In a separate pan , cover the noodles with boiling water for a few minutesuntil they are hot.

Drain the noodles and combine with chicken and cooking sauce mixture.

Enjoy !.

Ingredients

chicken breasts, peanut oil, oyster sauce, mild curry powder, brown sugar, lebanese cucumber, red onion, red bell pepper, red chile, of fresh mint, unsalted peanuts, hokkien noodles, rice vinegar, fish sauce, caster sugar, fresh ginger, fresh coriander leaves