Ingredients

The following ingredients have 15 Servings
  • 1 tablespoon vegetable oil
  • 100 grams chicken breast (about half a breast), sliced into small narrow strips
  • 1 tablespoon Chinese cooking wine
  • 300 grams Shanghai chao mian noodles, soaked in warm water for 5 minutes and drained
  • 3 brown mushrooms, sliced
  • 1/2 tablespoon sesame oil
  • 1 tablespoon soy sauce
  • 1/2 tablespoon dark soy sauce
  • 1 teaspoon brown sugar
  • 1 teaspoon white pepper powder
  • 1 large bunch bok choy, base trimmed and discarded 

Instruction

  • Heat oil in large pan over high heat. Add chicken and cook for 2-3 minutes, until it changes colour. Then, add cooking wine and turn the heat down to medium-low.
  • Break the soaked noodles apart with your hands and add them to the pan, along with mushrooms and sesame oil and stir-fry together for 3 minutes, until mushroom is soft and translucent.
  • Add soy sauce, dark soy sauce, brown sugar, and white pepper. Stir for 1 minute.
  • Add bok choy and turn the heat up to medium. Cook until bok choy gets medium soft, about 1-2 minutes. Do not overcook as you want the bok choy to still be firm and not soggy. If the sauce is getting too dry, add a tablespoon of water.
  • Serve hot.