Sufra Dayma: Chicken Vegetable and Noodle Stir Fry By Moushira Abdel-Malek 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.
