Ingredients

The following ingredients have 2 Servings
  • 1.5 tbsp vegetable or peanut oil
  • 2 garlic cloves (, finely minced (Note 1))
  • 1/2 onion (, finely sliced)
  • 300g / 10oz chicken or other protein (, sliced 0.5cm / 1/5" thick (Note 2))
  • 2 medium carrots (, peeled and cut into 4 x 0.75cm / 1.75 x 1/3" batons)
  • 1 large red capsicum / bell pepper (, sliced (or 2 small))
  • 6 green onions (, cut into 5 cm/2” lengths)
  • 500g / 1lb Lo Mein, Hokkien or other medium thickness egg noodles, fresh, (, prepared per packet (Note 3 for dried))
  • 1/4 cup (65ml) water
  • 4 tsp cornflour / cornstarch
  • 2 tbsp dark soy sauce ((Note 4))
  • 2 tbsp soy sauce or light soy sauce ( (Note 4))
  • 1 tbsp Chinese cooking wine or Mirin ((Note 5 subs))
  • 1 tsp white sugar ((omit if using Mirin))
  • 1/2 tsp sesame oil (, toasted, optional (Note 6))
  • 1/4 tsp white pepper ((sub black))
  • Green onion (, finely sliced)

Instruction

  • Sauce: Mix cornflour and dark soy until lump free, then add remaining Sauce ingredients.
  • Season Chicken: Transfer 2 tsp Sauce into bowl with chicken. Toss to coat.
  • Heat oil in a wok or large heavy based skillet over high heat until smoking.
  • Add onion and garlic, stir 30 seconds.
  • Add chicken, stir until white on the outside, still raw inside - 1 minute.
  • Add carrot and capsicum/bell peppers, cook 2 minutes or until chicken is cooked.
  • Add noodles, Sauce and water. Use 2 wooden spoons and toss for 30 seconds.
  • Add green onions, toss for another 1 minute until all the noodles are slick with sauce.
  • Serve immediately, garnished with extra green onions if using.