Ingredients

The following ingredients have 4 Servings
  • 2 bundles flat cut dry egg noodles
  • 6 oz skinless boneless chicken breast ((cut into strips) (170g))
  • 2 tbsp vegetable oil
  • 2 cloves garlic ((minced))
  • 3 oz fish sticks (/ crab sticks (115g))
  • 1 medium carrot ((peeled and julienned))
  • 8 oz bean sprouts ((trimmed) (225g))
  • 2 green onions ((sliced diagonally into 1-inch lengths))
  • 1 tbsp soy sauce
  • ¼ tsp ground pepper
  • 1 tsp Shao Hsing cooking wine
  • 1 tbsp dark soy sauce
  • 1 tbsp fish sauce

Instruction

  • Boil noodles for about 5 minutes or according to packaging instructions. Drain into a colander. Mix in a teaspoon of canola oil to prevent noodles from sticking.
  • Combine chicken and marinade ingredients in a bowl and allow it to sit for 10 minutes. Combine dark soy sauce and fish sauce in a separate bowl.
  • Heat oil in a wok or large fry pan. Stir in garlic for about a minute. Add chicken and let it cook for 3 minutes. Add crab sticks and carrots and continue to stir for another 2 minutes.
  • Now, add the noodles followed by the sauce. Stir to get noodles and ingredients well coated. This should take 2 to 3 minutes.
  • Finally add bean sprouts and green onions. Continue to stir for another minute. Do not overcook bean sprouts. They should remain crunchy.
  • Remove and serve immediately.