Noodles Stir-Fry

Stir frying is a cooking technique which is of Chinese origin but is now common amongst people of the world. Stir fried meals, known in Chinese as 'Chow Mein', requires high heat and therefore is typically cooked in a Wok (a concave frying pan which evenly distributes heat)and requires very little oil (thus its health advantage and popularity).  Due to the high level of heat used in this technique of cooking the preparation of ingredients is done before the cooking begins. It also demands that the chef constantly tosses or stirs the food to prevent burning. 

Ingredients
1 Pack Amoy Egg Noodles (250g)
Chicken Breast 0.84kg
2 Medium size Green pepper
4 Large Carrots
2 Handful Green Peas
Cabbage
Seasoning Cube
2 Cloves of Garlic (Use 1 teaspoon minced garlic)
3 Seeds Red Pepper (Ata Rodo)
6 Red Chilli (Sombo)
1 Large Spring Onions
1 Tin Mushroom (If available. I did not add in mine)
Curry Powder
Seasoning Cube (I used Knorr)
3/4 Cup Chicken Broth
2 Table spoon Cornflour
3 Teaspoons Dark Soy Sauce
Canola Oil/Sesame Oil 
1/2 Root of Ginger

Instructions
1. If frozen, let Chicken Breast thaw. Then beat with a meat hammer or rolling pin to reduce size of meat. Alternatively, the meat could be divided in two along its length. This is done to ensure that the interior of the meat cooks easily. 

2. To marinade Chicken Breast, pour 1 cup of water in a big bowl, add 3 tablespoons of Soy Sauce, Seasoning Cube (to taste), Salt (to taste), introduce Chicken Breast, then combine properly. Cover with a marinading hood or cling film and keep in the fridge overnight.

Tip: I usually marinade my meat for longer - a day and half - to ensure that the seasoning penetrates the interior.

3. Chop Green Peas, Carrots, Green Onions, cabbage and Green Pepper separately to bite-able sizes. Also chop marinaded chicken breast into chunks. Mince garlic and ginger. Remove seeds of Chili, then slice. Also slice the Red Pepper (Ata Rodo). Set aside.

4. To prepare noodles, follow direction on packet. I heated up water in a pot added the noodles and let it cook till al dente before turning out water and rinsing with cold water to stop the cooking process.

5. Turn on the gas to high. When the wok is hot, turn in 2 table spoons of canola oil/sesame oil, wait till the oil warms up (this should take seconds if the pan is hot) then introduce 2 teaspoons Curry, minced Ginger and Garlic.

6. Stir for 10 seconds to infuse scent into oil, then add chicken breast chunks.

7. Cook one side until brown then flip over. When cooked remove chicken from pan and set side. Cover with a foil to keep warm.

8. Add little oil if required. Add vegetables starting with the one that takes longest to cook. I added mine in this order: Green Peas, Carrot, Green Pepper, Spring Onions, cabbage and Red Pepper. Add season cube and salt to taste.

Tip: Continuously stir/toss to prevent burning. Alternate between high and medium heat.

9. Re-introduce chicken breast and fry for a minute.

10. Add the cornflour to the chicken broth. Mix until it forms a slurry. Turn in a dip pot and bring to a boil. It should thicken. If too light, add a little more of cornflour. 

11. Turn in fried mixture and leave to simmer for a minute.

12. Add noodles and combine thoroughly. 

13. Taste for seasoning. Add more if required.

14. Serve immediately.

Note: Although a this dish is better prepared using a Wok, a nonstick frying pan can also be used with loads of caution (Like I did, although I have a Wok now. Yay! Thanks Del P).