Categories: Asian
Ingredients
- Chicken (Note 1):
- 150 - 180 g/ 5 - 6 oz chicken breast , cut into thin strips
- 1 tsp cornflour / cornstarch (optional)
- 1 tsp oil (peanut, vegetable, canola) (optional)
- Sauce (or use my Homemade Stir Fry Sauce, step 2):
- 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) (Note 3)
- 1/4 tsp white pepper (or black pepper)
- 3 tbsp water
- Stir Fry:
- 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
Directions
- 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.