Chicken Noodles Recipe

 
Ingredients:

1 1/2 teaspoons chilli powder
3 tablespoons cornflour
1 1/2 teaspoons salt
2 tablespoons oil
350 g (12 oz.) chicken fillets, thinly sliced
4 spring onions, thinly sliced
1 carrot, sliced
1 celery stick, thinly sliced
2 tablespoons mirin or sherry
500 g (1lb) Hokkien noodles, gently
pulled apart
2 tablespoons oyster sauce
250 g (8 oz.) baby bok choy, washed, leaves separated

Directions:

1. Mix the chilli powder, the cornflour and salt and mix them well. Oil in wok, then high. Coat all chicken pieces mixed with corn and roasted in small batches for about 3 minutes per game, or up to gold. Drain on paper towels and remove the chicken from the wok.

2. Heat the wok and add the following to the remaining oil over medium heat.Add the spring onion, the carrot and the celery and stir-fry them for about 1 minute. Add the mirin and all the noodles, in the mean time tossing well until all the vegetables have softened.

3. Add the oyster sauce and 2 tablespoons of water; cover it and steam for about 2 to 4 minutes, or until all the noodles are tender.

4. Add all the chicken and the bok choy and toss them well. Cover and steam for about 30 seconds. Serve it immediately. You can garnish your meal with ground peanuts, chilli flakes and some lemon juice.