After discovering her respect, and love for storytelling through multimedia, Jhanaya Belle became elated with how writers can deeply move their audience.
The Brooklyn native and New School alumna is keen to add her contributions to the sphere of writing and storytelling, through journalist, radio/podcast host, and screenwriting.
Continuously looking for new, and unheard narratives, Jhanaya spends her time researching and continuously hounds her crafts of storytelling through journalism, radio/podcast hosting, and screenwriting.
Source: CLEO TV / other
10 ounces Chinese egg noodles
2 tablespoons vegetable oil
1 teaspoon sesame oil
2 chicken breasts , thinly sliced
1 red bell pepper , thinly sliced
1 teaspoon minced ginger
2 cloves garlic minced
3/4 cup chicken stock
1/4 cup light soy sauce
2 tablespoons cornstarch
1 tablespoon yellow curry powder
1 tablespoon oyster sauce
1 tablespoon vegetable oil
1 carrot thinly sliced
1/2 cup onion thinly sliced
1/2 cup shredded cabbage
1 cup bean sprouts
Cook the egg noodles for 1 minute less than package directions and toss with canola oil and set aside as you prepare the rest of the dish.
Place a wok or large sauté pan over medium-high heat and add the canola and sesame oils. Add the chicken pieces and sauté, stirring occasionally until cooked through, about 3-4 minutes. Remove the chicken from the pan and set aside. Add the bell peppers, ginger and garlic and cook for 1-2 minutes, stirring often until softened.
In a bowl, mix together the chicken stock, curry powder, soy sauce, cornstarch, vegetable oil and oyster sauce then add the mixture into the skillet.
Add in the carrot, onion and cabbage and cook for 1-2 minutes before adding back in the chicken and egg noodles. Add in the bean sprouts, toss all the ingredients together well and serve.