Ingredients
¼ cup Chinese cooking wine
2 Tbsp dark soy sauce
2 Tbsp oyster sauce
1 Tbsp sesame oil
2 tsp brown sugar
1 Tbsp cornflour
2 chicken breast fillets, sliced
¼ cup canola oil
6 cloves garlic, chopped
6cm piece ginger, cut into fine batons
4 cups mixed vegetables, finely cut (cabbage, carrot, green shallots)
200g fresh hokkien noodles
½ bunch coriander leaves
Sliced shallots, to serve
Method
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Mix cooking wine, sauces, sesame oil, sugar and cornflour in a bowl and whisk until smooth.
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Cook chicken in half of the canola oil in a wok set over high heat for 5 minutes, until lightly browned. Add garlic and ginger, then cook briefly. Set aside.
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Add remaining oil to wok and cook vegetables until just tender. Return chicken and pour in sauce, simmering until thickened.
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Blanch noodles in boiling water. Drain. Top with chicken, sauce and coriander. Serve with shallots.
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