Categories: Asian

Ingredients

• Chicken (Note 1):
• 150 - 180 g/ 5 - 6 oz chicken breast , cut into thin strips
• 1 tsp cornflour / cornstarch (optional)
• 1 tsp oil (peanut, vegetable, canola) (optional)
• Sauce (or use my Homemade Stir Fry Sauce, step 2):
• 2 tbsp oyster sauce (or sub with Hoisin)
• 1 tbsp dark soy sauce (Note 2)
• 1/2 tsp each sesame oil, sugar (optional)
• 1 1/2 tbsp Chinese cooking wine (Shoaxing wine) (Note 3)
• 1/4 tsp white pepper (or black pepper)
• 3 tbsp water
• Stir Fry:
• 100 g / 3.5 oz dried rice noodles (Note 4)
• 1 tbsp oil
• 1 garlic clove , finely chopped (Note 5)
• 1 small onion , sliced (white, brown, yellow)
• 1/2 bunch choy sum or other Asian greens , stems separated from leaves (Note 6)
• 1/2 red capsicum / bell pepper , sliced
• 1 carrot , peeled, cut in half lengthwise and sliced on the diagonal
• 5 - 7 mushrooms , sliced
• Sesame seeds and finely sliced green onions/scallions , optional

Directions

1. Mix chicken, cornstarch and oil in a bowl.
2. Mix Sauce ingredients in a bowl. OR use 3 tbsp Homemade Stir Fry Sauce + 6 tbsp water.
3. Just before cooking, soak noodles in hot water per packet directions, then drain. (Note 7)
4. Heat oil in a wok or large skillet over high heat.
5. Add garlic and onion, cook for 30 seconds.
6. Add chicken, cook for 1 minute until it changes colour from pink to white.
7. Add carrot, Choy Sum stems and capsicum. Cook for 1 minute.
8. Add mushrooms, cook for 30 seconds.
9. Add noodles, Choy Sum leaves and Sauce. Toss for 1 minute until leaves have wilted and Sauce has evaporated. Don’t toss for more then 1 1/2 minutes – noodles may break.
10. Garnish with sesame seeds and green onions then serve immediately.

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