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| Servings: 6


  • Sauce :
  • 200 ml oyster sauce
  • 250 ml sweet chilli sauce
  • 150 ml soya sauce
  • 250 ml chicken stock
  • 1 tablespoon Maizena
  • 1 tablespoon roasted sesame oil

Mix all the ingredients for the sauce in one bowl and set aside. Ensure no Maizena lumps. Taste and add more sweet chilli sauce for more sweetness.

  • 5 chicken fillets
  • sunflower oil for frying
  • half a cabbage
  • 2 large carrots
  • spring onions, optional
  • rice noodles

Cut the chicken fillets into cubes.
Slice the cabbage and grate the carrots.
Prepare rice noodles according to instructions on the pack. Do not overcook the noodles.
Fry chicken in oil and add salt to taste (in a wok or large frying pan or gas skottel skaar).
Make sure all the fluid is absorbed by frying brown and firm (crisp). Move chicken to outer side of the wok.
Add cabbage and carrots in the middle and fry until cabbage is wilted but carrots crunchy. Move to sides.
Add prepared egg noodles and fry for three minutes.
Mix and fry whilst adding the sauce for about 5 min till sauce thickens.
Add a dash of sesame oil for luck! Add chopped spring onions (optional).
Dish up in bowls and enjoy!

Recipe: Marna Schoeman
Photo: Riaan Rautenbach

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