Schezwan Chicken Noodles

Ingredients

250g Chicken fillet cut into thin strips1 tablespoon dark soya sauce1 teaspoon paprika powderRed chilli powder if needed1/2 teaspoon white pepper2 tablespoons Garlic Chilli sauce @maggisouthafricaMarinate the above for about 6 hours maximum.

Mix Together For The Sauce

1 tablespoon Dark Soya Sauce1/4 cup schezwan sauce @chingssecret3 tablespoons red chutney @i.love.homemade1/2 teaspoon tandoori masala @trupti.africa

Steps

Boil 150g egg noodles in salt water and few drops of oil until done. Drain, keep aside.To a large wok, heat 1/4 cup sesame oil until smoking hot.Keep the heat on high throughout the cooking process.Flash fry the marinated chicken until done. Remove, keep aside.You will still have some oil remaining in the wok.Add 1 large beaten egg to that oil. Scramble and fry until done. Remove, leave aside.You will still have some oil remaining in the wok again.In that remaining oil, add 50g julienned carrots and 100g julienned white cabbage.( You can add 30g of julienned green pepper too. I never had some this time)Fry until half done.Add the cooked chicken and eggs. Mix through.Throw in the sauce with 1 tablespoon sesame seeds and 1/4 teaspoon Zeal. Mix well.Garnish with a handful of chopped spring onions and serve hot.Note: Add less schezwan sauce and red chutney if you want it less hot.