Recipe

Chicken Sesame Oyster Noodles

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Chicken Sesame Oyster Noodles

Mastering the perfect weeknight noodles can be daunting but we are here to show you the simplicity of deliciousness and this chicken fillet, carrot, scallion, and spinach sesame noodles will be just your go-to weeknight treat.




Ingredients to serve 2

  • 300g x Chicken Breast - diced/cubed
  • 15g x Ginger Paste
  • 1 clove x Garlic - chopped
  • 1 x Carrot - halved lengthwise then sliced
  • 1 stalk x Spring Onion - sliced
  • 100g x Green Beans - chopped
  • 50g x Baby Spinach - long or thick stems removed
  • 2.5g x White Sesame Seeds
  • 15ml x Teriyaki
  • 50ml x Oyster Sauce
  • 50ml x Soy Sauce
  • 150g x Egg Noodles
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Ingredients to serve 4

  • 600g x Chicken Breast - diced/cubed
  • 30g x Ginger Paste
  • 2 cloves x Garlic - chopped
  • 2 x Carrot - halved lengthwise then sliced
  • 2 stalks x Spring Onion - sliced
  • 200g x Green Beans - chopped
  • 100g x Baby Spinach - long or thick stems removed
  • 5g x White Sesame Seeds
  • 30ml x Teriyaki
  • 100ml x Oyster Sauce
  • 100ml x Soy Sauce
  • 300g x Egg Noodles
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Method

Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”. Bring a large saucepan of salted water to the boil for use in Step 1. Mix your diced/cubed chicken, ginger paste, and chopped garlic, season with salt and pepper, and drizzle with a little olive oil. Mix your teriyaki, oyster, and soy sauce with a touch of water and a good glug of olive oil.

Washing Instruction

Wash your hands well.

Gino's Tip

Its always a better idea to flavour your noodles when making stir fry this way you don't end up with a watery sauce when you do it the alternate way and flavour your vegetables.

Step 1 - Noodles

Once your water in your large saucepan has come to the boil, cook your egg noodles for 5-6 minutes until tender. Drain through a colander and reserve for later - no need to drizzle with olive oil.

Step 2 - Meaty Base

Heat a large casserole pan over med-high heat, once the pan is hot, add a drizzling of olive oil, then fry your sliced carrots, sliced spring onion, and chopped green beans and sesame seeds for 4-5 minutes until tender - its important that your carrots are not sliced too thick so they cook through but still have a bit of a bite. Once your vegetables are tender add your marinaded chicken with a little olive oil, cook for 3-4 minutes and mix through your baby spinach until its wilted. Taste and season with salt and pepper, bearing in mind that your sauce is salty too. Transfer to a serving dish.

Step 3 - Finishing your Noodles

Heat your large casserole pan, add a drizzling of olive oil and your sauce once your sauce bubbles vigorously, add your cooked noodles and mix through until coated in sauce, now add your meaty base and remove your pan from the heat.

TO SERVE

Divide your oyster chicken noodles amongst your servings.