This stir-fry chicken is originally supposed to be served with rice. But, I modified it to my liking by serving it with noodle and adding the egg sauce, and voila! For those of you who has rightly said that I am way too much of a carnivore, this one is for you. There are more vegetables than meat in this dish, so it's super healthy.
Stir-fry chicken & noodle with egg sauce
by closet domestic bunny
- 500g chicken (I like the thigh meat, but if you want the leaner breast, you can do that too)
- 3 cloves of garlic, crushed and chopped
- 2 carrots, chopped into 1cm-thick uniform-sized pieces
- 1 can of straw mushrooms
- 3 stalks of you choy (as much or as little green vegetables you like), cut into 5cm pieces
- 3 eggs, beaten to combine and season lightly with salt
- 1 or 2 packs of fresh noodles (in the refrigerator section of your supermarket, not the freezer), prepare as per the instruction given on the pack
- Soy sauce (Kikkoman) and salt to taste
- Boil the carrot pieces in a pot of water until semi-soft.
- Cut the chicken into stir-fry pieces. Heat the frying pan on high heat, add some canola oil and when it's hot, stir-fry the chicken for 3 minutes. Add 3 tbsp of soy sauce and continue stir frying until brown & cooked.
- Turn down the heat to medium and add the choppped garlic.
- Add the mushrooms and carrots, add about 2-3 cups of the carrot water into the frying pan. I don't like wasting all the nutrients that the carrots have imparted to the water.
- When the water has reached the boiling point, add the you choy and cook until it's semi wilted, about 5 minutes.
- Season again with salt to taste.
- Maintain the heat at medium and while making a number-8-shape movement with your spatula, slowly add the egg near the spatula. The movement you make with the spatula will separate the egg nicely into the water and this would thicken the carrot water and become this velvety egg sauce. Stir to mix.
- Pour over the cooked noodle and serve.