ORIENTAL ANGEL HAIR PASTA (STIR-FRY)

Oriental Angel Hair Pasta (stir-fry) image

Provided by WaterMelon

Time 20m

Yield 2-3 serving(s)

Number Of Ingredients 17

120 g angel hair pasta
100 g boneless skinless chicken, cut into bite-sized pieces (breast or thighs)
2 tablespoons soy sauce
1 tablespoon balsamic vinegar
2 teaspoons five-spice powder
1 teaspoon sesame oil
fresh ground black pepper
1 1/2 tablespoons canola oil
1 small yellow onion, chopped
2 small chili, chopped
2 garlic cloves, minced
100 g long beans, cut into 1/2-inch pieces (can use green beans)
1 egg, slightly beaten
1 tablespoon oyster sauce
2 tablespoons balsamic vinegar
1/4 cup chicken stock
2 teaspoons honey (or brown sugar)

Steps:

First, marinate the chicken with soy sauce, vinegar, 5-spice powder, sesame oil and black pepper in a non-metal bowl, set aside.
Meanwhile, cook pasta in salted boiling water according to directions on package (mine says 2 minutes), drain and set aside.
Heat oil in a wok; once hot saute onions and chillies for 1 minute.
Add garlic and cook another 30sec.
Add long beans, then cook for 1 minute.
Add chicken pieces and stir continuously until they're completely cooked.
Push the mixture to one side of the wok (if your wok/pan is too small, remove the mixture before proceeding), then pour the beaten egg and cook until set.
Scramble the egg and combine with the vegetable mixture (in the wok).
Add the cooked pasta, mix well and add the sauce ingredients.
Cook for another 3-5 minutes until sauce is well-distributed; taste and adjust seasonings if necessary (I would add some chilli paste and/or tiny bit of soy sauce if necessary).
If you like, sprinkle with 1/2-1 tsp sesame oil and chopped scallions before serving.