This is a quick, easy and spicy noodle dish you can prepare in no time. Feel free to swap out the veggies for anything you have on hand.
100 grams thinly sliced skinless chicken breast
1 tsp. light soy sauce (for marinating the chicken)
1 cup chicken stock (we used 1 stock cube dissolved in 1 cup water)
1 cup water
4 tbsp. light soy sauce (for the noodles)
2 tsp. vinegar (you can use lime juice instead)
½ tsp. ground black pepper
¼ cup thinly sliced carrot
¼ cup thinly sliced cabbage
3 garlic cloves
3 dried red chillies (or to taste)
1 tbsp. oil
2 packets instant noodles (total 160g)
2 green chillies (optional)
2 boiled eggs (optional)
Slice the chicken breast thinly and place in a bowl along with a teaspoon of light soy sauce. Let it marinate while you prepare the rest of the ingredients.
Mix the chicken stock, water, light soy sauce, vinegar (or lime) and pepper in a bowl and set aside. You can have a taste and adjust it to your liking too.
Slice the onion, carrot and cabbage thinly. Mince the garlic. Deseed and roughly chop up the dried red chillies; if you want it spicier, cut the chillies into smaller pieces and if not, just leave them in big chunks.
Heat the oil in a medium sized pot and add the onions. Fry until the onions soften and add the garlic and chillies. Stir fry for another half a minute or until the garlic softens.
Add the chicken and stir fry until the pieces no longer look pink.
Then add the carrot and the cabbage and stir fry for around a minute.
Add the chicken stock mixture you prepared in step 2, mix well and bring everything to a boil.
Add the instant noodles, mix to combine and let it simmer for 4 minutes or until the noodles is cooked (we’ll not be using the soup packets that come with the noodles). Give it a mix every now and then so that the noodles can get evenly covered with the sauce.
Serve while hot with soft boiled eggs and sliced green chillies.