| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Schwartz, Schwartz1 |
4 |
servings |
INGREDIENTS
| 2 |
tb |
Cornflour |
| 2 |
ts |
Schwartz Oriental Stir-Fry Seasoning |
| 350 |
g |
Boneless; skinless chicken |
|
|
; breasts, cut into |
|
|
; strips (12 oz) |
| 1 |
tb |
Oil |
| 1 |
|
Yellow pepper; sliced |
| 175 |
g |
Noodles; (6 oz) |
| 1 |
ts |
Cornflour |
| 1 |
ts |
Schwartz Oriental Stir-Fry Seasoning |
| 2 |
tb |
Dark soy sauce |
| 2 |
tb |
Lemon juice |
| 1 |
ts |
Soft brown sugar |
| 1 |
tb |
Tomato puree |
| 1 |
bn |
Spring onions; chopped |
| 1 |
|
225 gram tin bamboo shoots; drained and washed |
|
|
; (8 oz) |
INSTRUCTIONS
FOR THE NOODLES
Mix together the cornflour and Oriental Stir-Fry Seasoning and toss
in the chicken, coating evenly. Heat the oil in a frying pan and fry
the chicken for 4-5 minutes until golden. Add the pepper and fry for
a further 1-2 minutes.
Meanwhile, cook the noodles according to the pack instructions. Drain.
Blend the cornflour, Oriental Stir-Fry Seasoning, soy sauce, lemon
juice, sugar and tomato puree in a saucepan. Add 75ml (3 fl oz) water
and bring to the boil, stirring until thickened. Stir in the spring
onions, bamboo shoots and noodles. Toss the chicken and noodles
together.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“In the sentence of life, the devil may be a comma–but never let him be the period.”