Stir Fried Sweet and Sour Chicken
|Chinese egg noodles||10 Ounce (275 Gram)|
|Sunflower oil||30 Milliliter (2 Tablespoon)|
|Spring onion||3 , chopped|
|Garlic||1 Clove (5 gm), crushed|
|Fresh ginger root piece||1 Inch, peeled and grated|
|Hot paprika||5 Milliliter (1 Teaspoon)|
|Ground coriander||5 Milliliter (1 Teaspoon)|
|Skinless boneless chicken breasts||3 , sliced|
|Mangetouts||4 Ounce, topped and tailed (115 Gram, 1 Cup)|
|Baby corn||4 Ounce, halved (115 Gram, 1 1/4 Cups)|
|Bean sprout||8 Ounce (225 Gram, 2 2/3 Cups)|
|Cornflour||15 Milliliter (1 Tablespoon)|
|Soy sauce||45 Milliliter (3 Tablespoon)|
|Lemon juice||45 Milliliter (3 Tablespoon)|
|Sugar||15 Milliliter (1 Tablespoon)|
|Chopped fresh coriander/Chopped fresh spring onion||45 Milliliter (3 Tablespoon, For Garnish)|
1. Bring a large saucepan of salted water to the boil. Add the noodles and cook according to the manufacturer's instructions. Drain and cover.
2. Heat the oil. Add the spring onions and cook over a gentle heat. Mix in the next five ingredients, then stir-fry for about 3-4 minutes.
3. Add the mange-touts, baby corn and beansprouts and steam briefly. Add the noodles.
4. Combine the cornflour, soy sauce, lemon juice and sugar in a small bowl. Add to the wok and simmer briefly to thicken. Serve garnished with freshly chopped coriander or spring onion tops.