Cuisine
Chinese
Time
30 mins
Servings
3 people people
• Thinly slice the chicken thighs and season with salt and sugar. Place the chicken in a bowl and add the cornstarch and water. Massage through with your hands, then add the oil and mix well.
• Finely slice the carrots, spring onion, and shallots. Make your wok clock on a plate- carrots at 12, then your shallots, then your garlic, noodles, Chinese cabbage, and finally the spring onion and beansprouts.
• Place the vegetable oil into a smoking hot wok and add the chicken. Stir fry the chicken for a few minutes and remove. Add the veg to the wok, working around the wok clock and giving each veg 30 seconds to cook before adding the next.
• Add the noodles and toss through until they soften a little, then add the Chinese cabbage and fold through.
• Now it is time to add the spices and toss through. Followed by the sauces. Mix well.
• To finish off add the beansprouts for a few seconds, and serve.
• Top the dish with spring onions and sliced chilis (if you are brave!)
• Add the noodles and toss through until they soften a little, then add the Chinese cabbage and fold through. Now it is time to add the spices and toss through. Followed by the sauces. Mix well. To finish off add the beansprouts for a few seconds, and serve. Top the dish with spring onions and sliced chilis (if you are brave!)