Serves 1
Directions
- 1Marinate chicken with soy sauce, black pepper, sugar, and baking soda.
- 2Stir-fry the marinated chicken in oil.
- 3Add garlic and ginger to the chicken.
- 4Cook the chicken until it's brownish in colour.
- 5Remove the chicken and set aside.
- 6Sauté onion without browning it.
- 7Add carrots and celery to the pan.
- 8Cook the harder vegetables first.
- 9Add dark soy sauce.
- 10Add oyster sauce.
- 11Add sugar.
- 12Add black pepper.
- 13Mix the seasoning with the vegetables.
- 14Add 2 cups of water.
- 15Once boiling, add 400 grams of egg noodles.
- 16Use a fork to separate the noodles.
- 17Add bell pepper once the noodles are almost cooked.
- 18Add light soy sauce.
- 19Add chicken powder.
- 20Add chilli garlic oil.
- 21Mix and cook until the noodles are dry.
- 22Lastly, add the cabbage.
- 23Add the cooked chicken back to the pan.
- 24Cook until the vegetables and noodles are cooked.
- 25Garnish with spring onions.
- 26Garnish with coriander.
- 27Squeeze half a lemon's juice over the noodles.
Ingredients
- 300 grams Chicken
- 2 tbsp Soy Sauce
- 0.5 tsp Black Pepper
- 0.5 tsp Sugar
- 0.25 tsp Baking Soda
- Oil
- Garlic
- Ginger
- Onion
- Carrots
- Celery
- 10 tbsp Dark Soy Sauce
- 4 tbsp Oyster Sauce
- 0.5 tbsp Sugar
- 0.5 tsp Black Pepper
- 2 cups Water
- 400 grams Egg Noodles
- Bell Pepper
- 3 tbsp Light Soy Sauce
- 0.5 tbsp Chicken Powder
- 0.5 tbsp Chilli Garlic Oil
- Cabbage
- Spring Onions
- Coriander
- 0.5 Lemon
Equipment
PanSpatulaFork
Tips
- Cook the harder vegetables first, then add the quicker cooking ones.
- Adjust seasoning to your taste or the amount of noodles.
- If the noodles are still hard and too dry, add hot water and cook more.
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