Here is my version of the classic Chinese dish. It makes a thick and tasty sauce so serve with lots of white rice.
Altered ingredient amounts. I think this is my all time favourite recipe. I have made it dozens of times and all my friends and family say it's the best thing I make! I do make a few alterations though, which I find absolutely crucial: Double the marinade and the sauce, add lots and lots of water as the mixture cooks - otherwise it gets really pasty. I would say throughout the cooking process I end up adding at least 200ml of water. You want to make sure there's enough sauce to cover the noodles. I also add several chopped up veggies; usually red and green peppers, mushrooms and broccoli. Thanks so much for this recipe!! - 18 Jul 2008
This is a classic dish! It's easy to make and really delicious. As with the other reviewers I doubled the quantity of the marinade/sauce and halved the cornflour and I add in about 1 cup of sliced mixed vegetables (usually whatever's in the fridge). My method for cooking this dish is a little different . . . I stir fry the spring onion and garlic and then add vegetables once cooked I set them aside and then stir fry the chicken. I then return the cooked vegies to the pan and pour in the sauce and simmer for a few minutes to thicken the sauce. - 05 Nov 2011
Altered ingredient amounts. I didn't have chilli paste, so I threw in some red chilli. I tripled the sauce recipe because I added baby sweetcorn, green pepper and thinly sliced carrots and it wouldn't have been enough once I added the chicken. The sauce got really thick though & had to add some water to thin it down a bit. You may have to adjust this one to your own taste. It's good, but I needed to play around with it. - 18 Jul 2008