Ingredients
- 1 tablespoon vegetable oil
- 1 clove garlic minced
- 1 small shallot thinly sliced
- 150 g 5.2oz fresh, wide rice noodles (about 1 and ½ cups)
- 1 teaspoon brown sugar substitute 1 tsp. white sugar if preferred
- 1 tablespoon soy sauce
- 20 leaves fresh basil
- 1 egg beaten
- 75 g 3 oz cooked chicken breast, shredded
Instructions
- Tip the oil into the wok and heat it over a medium-high heat.
- Add the shallots and garlic to the wok and cook them, stirring, until the garlic starts to brown.
- Add the noodles to the wok and stir them through, breaking them apart as they soften.
- Pour in the sugar and soy sauce and stir them through.
- Move the noodles to the outside of the wok and pour in the beaten egg. Let it cook for a minute and then cut it through the noodles.
- Add the basil leaves and stir them through. When the basil starts to wilt, take the wok off the heat and stir through the chicken.
- Serve straight away.
Have you made this recipe? I'd love to hear what you think. Tag me on Instagram @clairekcreations
