Sufra Dayma:

Chicken Vegetable and Noodle Stir Fry

By Moushira Abdel-Malek

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Serves 4

Ingredients:

500 gms chicken breast fillets (sliced in strips)

150 gms carrot (thinly sliced or julienned)

150 gms baby corn (halved lengthways)

250 gms fresh button mushrooms (thickly sliced)

2 long red-hot chillies (thinly sliced -- optional)

1/4 cup chicken stock

1/4 cup oyster sauce

2 tbsp soy sauce

4 green onions (thinly sliced)

2 cm piece fresh ginger (peeled, grated)

2 tbsp vegetable oil

200 gms dried egg noodles

Salt to taste

Method:

Cook noodles in a large saucepan of salted boiling water. Drain. Rinse under cold water. Heat half of the oil in a wok. Stir-fry chicken in batches until just cooked through, then remove. Heat remaining oil in same wok. Stir-fry carrot, mushroom and ginger until just tender. Return chicken to wok. Add onion, chilli and baby corn. Stir-fry until vegetables are just tender. Add combined stock and sauces. Stir fry until hot. Add noodles. Stir fry until heated through. Serve immediately.