Ingredients

Time: 30 minutes
Yield: Dinner for four people (or for two + leftovers for lunch!)

The Essentials

• 1 lb of fresh egg noodles (I like the Sun on Food Co brand which is usually found in the refrigerated section of your local Asian supermarket)

• 3-4 Tbsp of oil (vegetable or canola is fine)

• 2 cloves of garlic, minced

Choose your own topping adventure (as many or as little as you’d like)

• Onions

• Green onions

• Carrots

• Bok Choy

• Broccoli

• Bell pepper (Green or red add a pop of colour)

• Bamboo shoots

• Mushrooms (King, Oyster, Shiitake etc.)

• Bean Sprouts

• Snow peas

• Char siu (BBQ pork)

• Lap Cheong (Dried Chinese sausage)

• Shrimp (large, thawed & peeled)

• Chicken (thigh or breast, thinly sliced)

  • Marinade: 1 tsp of rice wine vinegar, soy sauce, sesame oil & cornstarch + 2 Tbsp water + 1/4 tsp ground black pepper

The Sauce

• 1 1/2 cup chicken or vegetable broth

• 1 Tbsp sake or cooking wine

• 1 tsp soy sauce

• 1 1/2 Tbsp oyster sauce

• 1 tsp sesame oil

• 1 tsp sugar

• 2 tablespoon cornstarch

Let’s get cooking…

1. Rinse the egg noodles in warm (not hot) water 2-3 times to loosen them up and remove any starch. Set aside to dry in a colander

2. Make the sauce: stir broth, soy sauce, oyster sauce, sake, sesame oil, sugar and cornstarch together in a bowl until well combined

3. Marinade the chicken: Toss your chicken slices in the rice wine vinegar, soy sauce, sesame oil, cornstarch, water and pepper and let the marinade sink in for 15 minutes, stirring occasionally

4. Peel, chop, slice, dice your selection of vegetables - try to keep them uniform in shape for even cooking

5. Once everything is mise en place heat up your wok or cast iron pan on high heat, then add 3-4 Tbsp of oil ensuring the surface is coated evenly. Fry the noodles for 2-3 minutes, shaking them back and forth with a pair of chopsticks until golden brown. Flip and repeat!

6. In a separate or same wok, stir fry your ingredients in the following order: oil, garlic, chicken, other protein, mushrooms, hard vegetables (carrots), soft vegetables (bok choy). Once all your ingredients have been added pour the sauce mixture and let simmer until the sauce thickens and everything is cooked to your liking

7. Plate the noodles and add your stir fry directly on top, allowing the sauce to coat the noodles to achieve that crispy but soft texture

Enjoy!