Ingredients

The following ingredients have 5 Servings
  • 1 1/2 teaspoons chilli powder
  • 3 tablespoons cornflour (cornstarch)
  • 2 tablespoons oil
  • 350 g (12 oz) boneless, skinless chicken thighs, sliced
  • 4 spring onions (scallions), sliced, plus extra finely shredded spring onion, to garnish
  • 1 carrot, sliced
  • 1 celery stalk, sliced
  • 2 tablespoons mirin or sherry
  • 500 g (1 lb 2 oz) hokkien (egg) noodles, gently pulled apart
  • 2 tablespoons oyster sauce
  • 250 g (9 oz) baby bok choy (pak choy), washed, trimmed, leaves separated

Instruction

  • <p><strong>1.</strong> Combine the chilli powder, cornflour and 1 1/2 teaspoons salt and mix well. Heat the oil in a wok over high heat. Coat the chicken strips in the cornflour mix and stir-fry in batches for 3 minutes each batch, or until golden. Remove all the chicken from the wok and drain on paper towels.</p> <p><strong>2.</strong> Reheat the wok over medium heat. Add the spring onion, carrot and celery and stir-fry for 1 minute. Add the mirin and the noodles, tossing well until the vegetables have softened.</p> <p><strong>3.</strong> Add the oyster sauce and 2 tablespoons water, cover and steam for 2-4 minutes, or until the noodles are tender.</p> <p><strong>4.</strong> Add the chicken and bok choy and toss well. Cover and steam for 30 seconds only. Serve immediately topped with shredded spring onion.</p>