Directions
- 1Add oyster sauce, light soy sauce, dark soy sauce, sesame oil, and sugar to a measuring cup.
- 2Stir the sauce until well combined.
- 3Add the thinly sliced chicken breast to a bowl and season with ground white pepper.
- 4Heat a pan on the stove.
- 5Add chicken to the pan and cook.
- 6Add spring onions, wombok cabbage, and julienned carrots to the pan with the cooked chicken.
- 7Add fresh egg noodles to the pan.
- 8Pour the prepared sauce over the noodles and vegetables.
- 9Mix all ingredients together in the pan until well combined and heated through.
Ingredients
- 2 tbsp oyster sauce
- 1 tbsp light soy sauce
- 1.5 tbsp dark soy sauce
- 1 tbsp sesame oil
- 1 tsp sugar
- 600 g boneless, skinless chicken breast, thinly sliced
- 0.5 tsp ground white pepper or freshly cracked black pepper
- 1 tbsp light olive oil
- 1 tbsp freshly minced garlic
- 2 spring onions (scallions), thinly sliced, green and white parts separated
- 0.5 wombok cabbage, finely shredded
- 1 carrot, julienned
- 500 g fresh egg noodles
Equipment
bowlmeasuring cupspoontongspanstovechopsticks
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