Cook

Chicken and Egg Sweet n Sour Noodles

meat and fish
30 mins
2 people

Ingredients

  • 2 nests medium egg noodles
  • 5 spring onions
  • 2 cloves garlic
  • 10 g / 0.4 oz ginger
  • 227 g / 8.0 oz tinned pineapple
  • 2 medium chicken breasts
  • 1/2 tbsp cornflour
  • 2 tbsp light soy sauce
  • 3 tbsp cider vinegar
  • 3 tbsp tomato ketchup
  • 2 tbsp vegetable oil
  • 2 large eggs

Step by Step

Cook your noodles

  • Boil the kettle and put a medium saucepan over a high heat. Fill the pan with the boiled water and season with salt. Lower in your noodles and cook them for 4 minutes, or until soft with a slight bite. Drain through a sieve and run under cold water to stop any residue heat continuing to cook them.

Prep your ingredients

  • Top and tail your spring onions and cut into 5cm long chunks. Peel and mince your garlic and ginger. Drain your pineapple over a small mixing bowl to keep the juice - we'll use this for the sauce later - and chop up into 3cm cubes. On a separate board, cut your chicken into 3cm cubes. Remember to wash your hands and any surfaces after handling raw meat.Take your cornflour and add it to a small mixing bowl, along with a good splash of cold water to dissolve it into - this will stop lumps of corn flour later.

Make your sauce

  • Stir together your soy sauce, vinegar and ketchup into the mixing bowl with the pineapple juice.

Get Stir Frying!

  • Place a wok over high heat. When it begins to smoke pour in your oil and then carefully add in your chicken, pineapple chunks and spring onions. Leave them to colour without moving for 1 minute, then crack in your eggs and mix everything around to cook evenly and scramble up the eggs.Continue to stir fry for another 30 seconds, or until the egg is just set then chuck in your garlic and ginger and fry for another minute. Be careful not to brown them too much.

Serve up

  • Pour in your sauce and cook for a minute until it thickens slightly then add in your noodles. Splash in your cornflour mixture bit by bit to control the thickness and cook for another minute until it has thickened - you can also loosen with a splash of water if needed.Pile it up high on your plates and garnish with a little leftover spring onion.