Ingredients
300g dried egg noodles
2 tbs peanut oil
2 cloves of garlic (finely chopped)
2 tbs freshly grated ginger
3 chicken breast fillets
12 halved baby corn
3-4 spinach leaves
Salt to taste
3 tbs soy sauce
1 red chilli (finely chopped)
Sliced onions for garnish
Method
Take the noodles and cook in boiling water for 4-5 minutes. Drain and rinse under cold water. Heat 2 tbs peanut oil on a tawa over medium heat and add 2 cloves of finely chopped garlic, 2tbs freshly grated ginger and stir-fry until aromatic. Add 3 chicken breast fillets – cut into strips and 12 halved baby corn and stir-fry until chicken changes colour. Add 3-4 spinach leaves and stir-fry until wilted. Add salt to taste. Then add 3 tbs soy sauce, 1 finely chopped red chilli. Stir to coat chicken and vegetables.
Serve with sliced green onions, accompanied by noodles.