Portion: 2 servings
Prep and cooking time 30 mins
Tool:
Knife
Chopping board
Wok
Kettle
Ingredients:
1 chicken breast
1.5 to 2 tbsp of oyster sauce
Dried egg noodles
1 onion
2 garlic cloves
2 spring onion
1/2 tsp salt
1/2 tsp white pepper
500 ml hot water
1/2 tbsp cooking oil
Various Stir fry vegetables*. In this example I used:
2 carrots
Quarter of cauliflower
1 handful of French beans
1 handful mangetout
*you can choose any stir fry vegetables you like.
How to cook it?
1. Roughly chopped / slice onion and garlic cloves
2. Sliced spring onion from the bottom to the tip (excluding the root)
3. Cut all the vegetables roughly the same thickness and size.
4. Slice the chicken into thin strips
5. Boil 500 ml water
6. Heat up wok on high heat until you can see smoke (pan is now hot enough)
7. Add oil into hot wok
8. Add onion and garlic. Stir them constantly to keep them from burning until the onion turn yellow
9. Add vegetables in turn. Always add the hardest vegetable first i.e one that take longer to cook. So in my case; carrot, cauliflower + French beans, then mangetout last.
10. Add 250 ml of hot water, salt and white pepper.
11. Add oyster sauce then stir
12. Add the dried noodles plus further 250 ml of hot water
13. Cover the wok as per the length of time required to cook the noodles.
14. Taste. Add salt if it’s not salty enough and water or sugar if it’s too salty. If it’s too watery then add a teaspoon of cornflour to 50 ml cold water before putting it into the wok.
15. Enjoy.