Serves 2
Ingredients:
- Chicken Filets, 500 grams (cut into bite-sizes
- Light Soy Sauce, 1½ tablespoons
- Black Pepper, ½ teaspoon
- Beetroot (Purple Potato Flavour) Ban Mee, 2
- Sesame Oil, ½ tablespoon
- Green Onions, 3 stalks (chopped; separate green and white parts)
- Red Bell Pepper, ½ (sliced)
- Green Bell Pepper, ½ (sliced)
- Yellow Bell Pepper, ½ (sliced)
- Shiitake Mushrooms, 75 grams (sliced)
For the sauce:
- Dark Soy Sauce, 1 tablespoon
- Light Soy Sauce, ½ tablespoon
- Oyster Sauce, 1½ tablespoons
- Sesame Oil, ½ teaspoon
- Sugar, ½ teaspoon
- Minced Garlic, ½ teaspoon
Preparations:
- Marinate the chicken pieces with light soy sauce and black pepper, and set aside.
- In a 3.0L Shuttle Chef® inner pot, cook the beetroot ban mee for 7 to 8 minutes, according to the packaging instructions. Drain and set aside.
- In a bowl, add all ingredients for the sauce and mix until well combined and set aside.
Instructions:
- In a 26cm Thermos® KFH-0260D Ultra-Deep Non-Stick Frying Pan, heat cooking oil over low-medium heat for about 2 minutes.
- Pan-sear the marinated chicken slices until golden brown, remove and set them aside. Give the frying pan a clean wipe with kitchen towel.
- With the same Non-Stick Frying Pan, add sesame oil, white parts of the green onions, all bell peppers slices and mushrooms slices. Stir fry for about 5 minutes.
- Add cooked chicken slices, cooked noodles and sauce mixture. Toss until well combined.
- Before serving, garnish with the remaining green onions. Enjoy!
Notes:
- The recipe is improvised from an original recipe, courtesy of pinchofyum.com.
- This recipe is based on using the Thermos® KFH-026D Ultra-Deep Non-Stick Frying Pan. You may adjust the ingredients quantities based on the size of the Frying Pan.