Jamie Oliver: Make chicken noodle stir-fry from Keep Cooking and Carry On episode 7 Tue 31 Marc

Jamie Oliver is in the second week of his series Keep Cooking and Carry On. The chef created the new Channel 4 cooking show in response to the coronavirus outbreak across the world. There, he brings viewers at home delicious and versatile meals for every day of the week.

Jamie Oliver is in the second week of his series Keep Cooking and Carry On.

The chef created the new Channel 4 cooking show in response to the coronavirus outbreak across the world. There, he brings viewers at home delicious and versatile meals for every day of the week.

In episode 7 (Tuesday, March 31st), Jamie created a quick chicken noodle stir-fry which makes the perfect dinner for the whole family.

So, here’s how to make the dish – step by step!

  • YUM: Make Jamie Oliver’s minestrone soup: Keep Cooking and Carry On episode 5 (March 27th) recipe!
Chicken noodle stir fry

Jamie’s chicken noodle stir-fry ingredients

For this recipe, you will need 2 skinless chicken breasts, 250 g egg noodles and 1 medium broccoli.

You will also need 50 g unsalted peanuts (or cashew nuts), vegetable or olive oil, salt, black pepper and black bean sauce.

As usual, if you don’t have any of the products above – swap for what you have in your fridge. For example, you can swap the broccoli for other green veggies.

How to make: Step-by-step tutorial

Step 1: Make 1-cm slices in the chicken breasts and season with salt, black pepper, olive oil and a bit of black bean sauce. Fry the chicken breasts in a pan until they are cooked through.

Step 2: Separate the broccoli in small pieces and boil until they are soft.

Step 3: Cook the egg noodles to instructions from the package. Drain them in cold water and set aside. Then fry the cashew nuts in a pan until they turn golden. Once the peanuts are ready and have cooled down, crush them into little pieces.

Chicken noodle stir fry

Step 4: Drizzle some oil in a pan and mix the noodles, broccoli and peanuts together.

Step 5: Cut the chicken breasts in 1-cm slices. Serve the egg noodles on a plate and add the chicken on top.

WATCH JAMIE: KEEP COOKING AND CARRY ON WEEKDAYS AT 5.30 PM AND 8.30 PM ON CHANNEL 4

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