These noodles were very easy to cook – there was some early preparation (the chicken and mushrooms need over an hour to marinate) but the actual stir fry was knocked together in literally 6 minutes. Just make sure your wok is very hot and you are very organised. I added a little chopped chilli and coriander at the end – it was well worth it.
Serves 2 – 3
2 tablespoons finely diced ginger
1 tablespoon dry sherry
1 teaspoon cornflour (cornstarch)
½ teaspoon white sugar
Dash of sesame oil
1 tablespoon light soy sauce
2 free-range chicken breast fillets, thickly sliced on the diagonal
600g fresh hokkien noodles (I bought a 500g pack and it was plenty)
½ bunch choy sum (I couldn’t find any so substituted a bunch of bok choy)
¼ cup peanut oil
1/3 cup finely sliced braised dried Chinese mushrooms
1 large white onion, cut in half and then into thick wedges
1 medium carrot, cut into julienne
1 tablespoon oyster sauce
2 tablespoons water
5 spring onions (scallions), trimmed and cut into 10cm (4 in) lengths
Optional – freshly chopped chilli and coriander to serve
Prepare braised dried Chinese mushrooms – click here for the recipe.
Combine ginger, sherry, cornflour, sugar, sesame oil and half the soy sauce in a bowl. Add chicken and, using your hands, mix well. Cover and refrigerate for 1 hour.
Blanch noodles in boiling salted water until ‘al dente’ – about 4 minutes. Drain, refresh in cold water, then thoroughly drain again.
Trim ends from choy sum, then cut crossways into three and wash well; drain.
Heat oil in a hot wok until the surface seems to shimmer slightly, then stir-fry chicken for 1 minute. Add mushrooms, onion and carrot and stir-fry for 1 minute. Add oyster sauce and water and stir-fry for 30 seconds. Finally, add noodles, choy sum, spring onions, and remaining soy sauce and stir fry for about 2 minutes, or until chicken is just cooked through and noodles are hot. Arrange in bowls and serve immediately.
I added a little freshly chopped chilli and coriander to our noodles – just for a little kick – it was well worth it.
I used to be intimidated by the complexity of Asian dishes, thinking it implied too long at the stove. Heart and Soul unlocked a lot of the secrets – from ingredients to techniques. Don’t let the long ingredient lists put you off – a lot of these bits and pieces need to be bought once and will last for ages – and once you know how to use them you will pull them out again and again. I have since bought a few of the essentials (I’m still saving for a good wok) and Asian cooking has become an enjoyable challenge.