It's simple and easy. This takes no more than 20 minutes to prepare from start to finish. Give it a try...I dare you!
2 clusters of cellophane noodles
3 tablespoons of vegetable oil
1 cup of vegetable oil
2 garlic cloves, minced
1 fresh red chilli, seeded and sliced
1 whole red bell pepper, very thinly sliced
2 carrots, peeled and cut into thin strips
1 cup of frozen whole green beans
3 tablespoons of hoisin sauce
3 tablespoons of soy sause
1 tablespoon of sugar
2 boneless, skinless chicken breasts cut into thin strips
1 cup of flour
½ cup of cornstarch
1 teaspoon of five spice powder
Salt and pepper
Cook the noodles according to the packet instructions. Drain and set aside. Heat the oil in a pan, then add garlic, chilli, red pepper, carrots, and green beans (I added thinly sliced onion too) and stir-fry over high heat for 2-3 minutes, or until veggies start to soften. Add sauces and sugar and cook for another 2-3 minutes. Add drained noodles, toss to combines, and remove from heat. Cover to keep warm.
Season chicken strips with salt, pepper, and five spice powder. Mix cornstarch and flour together. Toss with chicken to coat evenly. Heat vegetable oil in a clean skillet and shallow fry the chicken until crisp and golden. When done drain on a paper towel. Serve by placing noodle mixture on bottom and chicken strips on top. Dust the entire plate with a bit more five spice powder and enjoy.
The stir fry veggies simmering in the sauce!
A final plating presentation!
I was about to do a taste test!
Another angle - I don't think the triangle plate is going anywhere anytime soon - lol. We're in a recession!
Chicken - it's being seasoned with the five spice, salt, pepper, and red pepper flakes.
Giving the chicken a shallow fry.
The package of cellophane noodles - they're great!
The veggies. All I cut were onions and the bell pepper. Oh, I minced the garlic. But the carrots and green beans totally came out of a package all ready to go.
Starting the veggies - before the sauces!