Chicken Oyster Sauce Noodles

Nutrition per serve

Ingredients

• 1pcs ginger
• 1clove garlic
• 1pcs carrot
• 1pcs pak choy
• 1pcs spring onion
• 50g oyster sauce
• 300g free-range chicken breast fillet
• 10g cornflour
• 150g egg noodles
• 15ml soy sauce
• 10ml honey
• 23ml neutral-flavoured oil

Method

1. Step 1 — Prep vegetables
   Peel and finely grate the ginger. Crush or finely chop the garlic. Halve the carrot lengthwise, then halve widthwise and thinly slice. Trim and coarsely chop the pak choy, keeping the stems and leaves separate. Thinly slice the spring onion on an angle. Bring a medium saucepan of water to the boil for the noodles.
2. Step 2 — Make sauce
   Put the oyster sauce, 1 tbs soy sauce, 2 tsp honey and 80ml (⅓ cup) hot water in a bowl and whisk to dissolve the honey.
3. Step 3 — Flour chicken
   CHICKEN BREAST OPTION Thinly slice the chicken into strips. Put the chicken into a large bowl, add 2 tsp cornflour*, season with salt and pepper and toss to lightly coat.
4. Step 4 — Stir-fry chicken
   Heat 1 tbs oil in a large deep frypan over high heat until hot. Stir-fry the chicken for 2-3 mins until cooked through. Remove from the pan and reserve the pan.
5. Step 5 — Cook noodles
   Cook the noodles in the pan of boiling water for 2 mins or until tender. Drain, then rinse under hot water to prevent the noodles from sticking.
6. Step 6 — Finish stir-fry
   Heat 2 tsp oil in the reserved pan over high heat. Stir-fry the ginger, garlic, carrot and pak choy stems for 2 mins or until slightly softened. Return chicken to the pan, with any resting juices, add pak choy leaves and sauce and bring to a simmer. Add noodles and toss to combine. Divide noodle stir-fry among bowls. Scatter with spring onion to serve.

Allergens

Soy, Mollusc, Fish, Gluten, Sesame, Wheat, Sulphites, Egg