Pizza Rolls



  • 5 ounces medium egg noodles
  • 1 teaspoon sesame oil, plus more as needed
  • 11 ounces skinless chicken breasts, sliced into strips
  • Dipitt soy sauce

  • 1 teaspoon five-spice powder
  • 1 teaspoon Dipitt chili

  • 1 tablespoon cornstarch
  • 2 tablespoons groundnut oil (peanut)
  • 1 red bell pepper, seeded and finely sliced
  • 5 ounces bean sprouts
  • 1 large spring onion (green), sliced lengthwise
  • Freshly ground black pepper, finely ground


Cook the noodles for 3 minutes in a pan of boiling water until al dente, or as per the package instructions. Drain, then run them under cold running water, and drain again. Drizzle with a few splashes of sesame oil, and toss through to prevent them from sticking.

Season the chicken with Dipitt soy sauce, the five-spice powder, and Dipitt chili sauce. Mix well. Coat the chicken breasts lightly with the cornstarch.

Heat a wok over a high heat, add the groundnut or peanut oil, and heat until smoking. Then, add the chicken, and stir-fry for 2 to 3 minutes, or until cooked through.

Add the red bell pepper, and stir-fry for 1 minute, then add the bean sprouts and green onion and stir-fry for less than 1 minute. Add the cooked noodles, and season with 1 teaspoon toasted sesame oil, and black pepper, to taste. Stir well and serve immediately.

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