- Prep
- —
- Cook
- —
- Total
- 30 min
- Calories
- 650
- Protein
- 52g
- Carbs
- Not listed
- Fat
- Not listed
Get ready
Ingredients
Ingredients
- 3 x Bunches spring onions
- 1 knob Ginger
- 1 tsp Sugar
- 1 tsp Salt
- 1 tsp MSG
- 60 g Vegetable Oil
For the Noodle Sauce
- 40 g Light Soy
- 60 g Dark Soy
- 90 g Oyster Sauce
- 50 Sugar
- 600 g (6 nests) Egg Noodles
- 6 Chicken Breasts
- 2 Whole Cucumber
- Salt
Cook
Method
- Make the spring onion sauce. Finely slice the spring onions and mince the ginger. Add to a large, heat proof bowl with the salt, sugar and MSG.
- In a small saucepan, heat the vegetable oil until smoking and pour over the spring onions. Mix well and set aside. Once cool, taste and check for seasoning.
- In a small bowl, mix all the noodle sauce ingredients together, set aside. Slice the cucumber.
- Bring a large pan of water to the boil, enough to cover the chicken breasts. Once boiling, season with 2 tbsp of salt. Pop your chicken breasts into the water, bring it back to the boil, cover with a lid. Leave untouched for 30 min.
- When ready, remove the chicken from the water, and put the pan back onto boil to cook the noodles. Once the chicken is cool enough to touch, slice each breast.
- Cook the noodles to very aldente, about 2 minutes less than packet instructions. This will stop them going too soft when we reheat them.
- Place a large frying pan or wok over a high heat. Once hot, pour in the noodle sauce and reduce for 1-2 minutes until it thickens. Pour in the cooked noodles and mix well until evenly covered. If the noodles are too sticky, just add a splash of the noodle water. You don’t want them too sticky, they’ll thicken as they cool.
- Get 8 Tupperware ready to go. In 6 of them, divide the noodles and top with 1 sliced chicken breast per box. Then pop the sauce and cucumber in their own boxes. Stack them up and pop them in the fridge.
- Just pop the noodles and chicken box in their microwave for 1-2 minutes until hot through. Top with loads of the sauce and some sliced cucumber.