Stir Fried Chicken Noodles (Spaghetti)

Stir Fried Chicken Noodles (Spaghetti)

• June 14, 2022

For the third recipe in my blog series "Chinese Food on a Budget: Feed a Family of 4 for £30 a week", I made a quick stir fried noodles using the plentiful of leftover chicken meat from the Chinese 5 spice roast chicken. 

But instead of using egg noodles, I've used spaghetti because it works out much cheaper than regular noodles, and it totally works as a stir fried 'noodle'. 

This recipe will make a huge volume of noodles, so you may need to split into 2 batches to cook if you have a small frying pan, or you can halve the quantity of this recipe. If you do halve it, remember to freeze any extra chicken for another meal so that it doesn't go to waste.

Gather your ingredients. 

Cook spaghetti in boiling water. You need the spaghetti soft and not al-dente, so cook for a few minutes longer that the time advised on packet instructions.

Stir fry all the vegetables in the pan for 5 minutes, then add in the leftover chicken, all the condiments and then finally the noodles. Add 1/2 cup of water into the pan to loosen up the noodles and then mix until well incorporated. Once the water evaporates, dish up.

Ingredients:

500g spaghetti

1 cup of leftover chicken, shredded

1/2 bag of kale

2 carrots

1 onion

2 tbsp soya sauce

2 tbsp oyster sauce

1 tbsp sesame oil

1 tsp ground white pepper

1/2 cup water

3 tbsp oil

Directions:
1) Boil a pan of water and cook spaghetti until soft. You need to spaghetti cooked well, not al-dente. Drain, rinse until running cold water then set aside

2) Wash the kale and carrots, then peel and shred the carrots and onion

3) Heat up a pan, and add in 3 tbsp of oil. Put the all the vegetables in the pan and stir fry on high heat for 5 minutes until wilted, then add in the cooked chicken. Add in the soya sauce, oyster sauce, sesame oil, white pepper and stir well

4) Add the spaghetti to the vegetables and chicken. Put 1/2 cup of water into the pan and mix everything well. Cook for 5 minutes until the water has evaporated and everything is well incorporated 

6) Plate up and serve with chilli oil/sauce 

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