1x tsp. sunflower oil
1x chicken breast fillet (approximately 100g), cut into strips
1x garlic clove, freshly minced
2x tsp. ginger, freshly minced
½ tsp. dried red chili (optional)
1x cup fresh basil leaves
1x cup mung-bean sprouts
1x cup button mushrooms, sliced
1x tbsp. soya sauce
1x bundle Chinese noodles (I’ve used white flour)
Heat a frying pan over a medium temperature and add your sunflower oil, garlic, ginger, dried chili and chicken. Allow the meat to brown for 5min, and then add your mushrooms and basil. Once the mushrooms and basil have wilted, remove from heat, and add your bean sprouts and soya sauce. Salt to taste.
Cook noodles according to packet instructions.
Plate the drained noodles followed by the basil chicken and serve immediately.