Back when I was a university fresher, I won a recipe book from StudentBeans with a recipe for noodles that involved instant noodles (flavour sachet omitted), some soy sauce, and a few bits from the freezer. The chefs at my local Chinese takeaway had nothing to fear, even back then.
Far Eastern food is something that I’ve never mastered, but my attempts have at least become more authentic over the years.
In this new favourite, the white pepper is the star of the show. Oriental cuisines are among the few that treats pepper not as a seasoning but as a spice, and it makes these noodles beautifully fragrant, with a warming, gentle heat.
It’s something I’ll happily wolf down when Marc’s working late on a Monday and I’m eating alone – leftover chicken that you’ve picked from your Sunday roast would work equally well to save even more.
Serves: 2-3 (hunger dependent)
Prep time: 5 minutes
Cook time: 10 minutes
- 1 small chicken breast, sliced into thin strips
- 3 spring onions, shredded
- 300g straight-to-wok noodles (97p, ASDA)
- 380g beansprouts (60p, ASDA)
- 2tbsp light soy sauce
- 1/2tbsp dark soy sauce
- 1tsp ground white pepper
- In a frying pan, fry the chicken quickly in a little oil on a high heat until just translucent, then add the spring onions until soft and fragrant.
- Turn up the heat, then add the beansprouts and noodles, and stir-fry for two minutes.
- Add the light soy sauce and white pepper, then continue to fry for another 2 minutes.
- Add the dark soy and stir through just before serving. Simple as that!