Serves 4
INGREDIENTS
4 Chicken Thigh
500g Egg Noodles
1 Red Pepper
2 Bok Choy
2 Stalks Kai Lan (Chinese Broccoli)
150g Bean Sprouts
4 Spring Onions
3 Tbsp Veggie Oil
MARINADE
3 Tbsp Light Soy Sauce
4 Tsp Sesame Oil
½ Tsp Sugar
THE SAUCE
1 Tbsp Oyster Sauce
1 Tbsp Light Soy
1 Tbsp Dark Soy
1 Tsp Sugar
2 Tsp Sesame Oil
METHOD
PREPARATION
1 Soak the egg noodles in hot water for 3-5 minutes until softened, separated, but still al-dente or make your own.
2 Once the noodles have separated, drain the water and allow to dry (place on a clean tea towel to dry).
3 Slice the chicken thigh and mix with the marinade.
4 Slice the choi sum, bok choy, red pepper and into strips.
5 Finely slice the spring onions and place in a small prep bowl.
6 Mix all the sauce ingredients in a small bowl.
COOKING
7 Heat 3 Tbsp vegetable oil in a wok to high heat.
8 Add chicken choi sum, bok choy, red pepper and stir-fry for 1-2 minutes.
9 Add the bean sprouts and stir-fry for a further 30 seconds.
10 Add the noodles and stir-fry for 1 minute.
11 Add the sauce and stir fry for an extra 2 minutes.
12 Add the spring onion and a dash of sesame oil and serve.
