The recipe she gave me is so wonderful and versatile that it will really work with just about any meat and veg. The version I post here is fairly true to Wen's method, only I remove the oil and the fried onions on top (moment of silence for the onions please...). I do add half a teaspoon of toasted sesame oil at the very end for the flavour of it, which is what really makes Chinese food. That is one syn for the whole recipe, which should easily serve 5-6 people.
- Cooking spray
- 250g medium egg noodles (dry weight)
- 500g chicken fillets (sliced into thin strips)
- 2 carrots, peeled and cut into thin slives
- 1 large onion, sliced
- Beansprouts, half package
- Mange Tout, half packet
- 1 tbsp fresh garlic
- 1 tsp fresh ginger, grated
- 3 tbs dark soy sauce
- 3 tbs oyster sauce
- sweetener (optional) to taste
- white pepper
- 1/2 tsp sesame oil
Cook noodles according to package directions, cut into smaller pieces, set aside to cool.
Spray wok with cooking spray and cook chicken slices until cooked through. Remove from wok.
Re-spray wok and cook carrots for a minute or two then add onions. Cook until beginning to soften. Add mange tout and beansprouts. Cook for a minute or two. Add garlic and ginger and cook for another minute or two. Add soy sauce, oyster sauce and sweetener. Season with white pepper.
Add chicken and noodles to wok. Stir fry and ensure the noodles are all coated in the sauce. If you need to, add a bit more soy and oyster sauce (equal parts). Once ready, stir in sesame oil and serve.