Serves 4.250g chicken breast, cut small
5 garlic cloves, minced and divided
60ml soy sauce
250g linguine spaghetti
2 tbsp brown sugar
2 tbsp fresh lime juice (roughly half a lime)
3 tbsp soy sauce
1 tsp vegetable oil*
1 bunch spring onions, thinly sliced
2 large eggs, lightly beaten
handful of fresh coriander leaves, chopped
25g roasted and salted peanuts, finely chopped
1. Marinate the chicken with 60ml soy sauce and 3 cloves of garlic overnight (or at least for an hour).
2. Cook the chicken over a medium heat until cooked through. Set aside.
3. Cook the noodles/spaghetti according to the package instructions. Drain.
4. In a small bowl, whisk together brown sugar, lime juice and 3 tbsp soy sauce.
5. In a large non-stick frying pan or wok, heat the vegetable oil* over medium high heat.
6. Add the remaining garlic and spring onions, stirring constantly, until fragrant. Add eggs, stirring gently and constantly, until scrambled.
7, Add the noddles and sauce to the pan, and toss until coated. Add the chicken and continue to toss until the chicken is heated through.
8. Remove from the heat and garnish with coriander, peanuts and some lime wedges (made from the remaining half a lime).
*optional
Comments
Post a Comment