Refried Chicken Breast with Oyster Sauce and Chinese Noodles

Refried chicken breast and onion in oyster sauce on a bed of Chinese noodles

One night recently I had a family member visiting and I made and portioned a whole roast chicken. It was a fairly large chicken, so the next day, there were substantial leftovers, including this chicken breast fillet. This recipe was devised quickly, using only other ingredients I had available in the house, and proved really delicious. It was also really quick to prepare.

Principal ingredients for chicken and onion in oyster sauce on noodles

Ingredients

1 leftover chicken breast, sliced in to 4 or 5 pieces (skin on or off as per preference)
1 small onion, peeled and quartered
1 nest of dried Chinese egg noodles
1 tbsp sunflower oil
Black pepper
1 tbsp oyster sauce
2 or 3 basil leaves, rolled together and finely sliced

Dried noodles are added to boiling water

Directions

Bring a large pot of water to a rolling boil. Add the noodles and cook on a simmer for five minutes, or for the time period prescribed on the packet if different.

Chicken and onion are chopped for frying

Put the oil in to a frying pan (or wok, if you prefer) and bring it up to a high heat. Add the onion quarters and stir fry for about a minute before adding the chicken. Season with black pepper and stir fry until the chicken is starting to crisp and turn golden. This should take two to three minutes.

Chicken and onion are fried in sunflower oil

Spoon the oyster sauce in to the frying pan and stir fry just long enough to evenly coat the chicken and onion.

Oyster sauce is added to chicken and onion

Drain the noodles through a colander and twist them around a fork. Carefully slide them off the fork in to the centre of a serving plate.

Noodles are laid as a bed on the plate

A slotted spoon is ideal for transferring the chicken and onion on to the bed of noodles before the shredded basil leaves are added as a final garnish.

Fried chicken and onion is spooned on to bed of noodles