Ingredients

The following ingredients have 2 Servings
  • 150 - 180 g/ 5 - 6 oz chicken breast (, cut into thin strips)
  • 1 tsp cornflour / cornstarch ((optional))
  • 1 tsp oil ((peanut, vegetable, canola) (optional))
  • 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) OR Mirin (Note 3))
  • 1/4 tsp white pepper ((or black pepper))
  • 3 tbsp water
  • 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)

Instruction

  • Mix chicken, cornstarch and oil in a bowl.
  • Mix Sauce ingredients in a bowl. OR use 3 tbsp Homemade Stir Fry Sauce + 6 tbsp water.
  • Just before cooking, soak noodles in hot water per packet directions, then drain. (Note 7)
  • Heat oil in a wok or large skillet over high heat.
  • Add garlic and onion, cook for 30 seconds.
  • Add chicken, cook for 1 minute until it changes colour from pink to white.
  • Add carrot, Choy Sum stems and capsicum. Cook for 1 minute.
  • Add mushrooms, cook for 30 seconds.
  • 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.
  • Garnish with sesame seeds and green onions then serve immediately.