Cuisine
Chinese
Time
20 min
Servings
2 people people
1. Soak the egg noodles in hot water for 3-5 minutes until softened, separated, but still al-dente
2. Once the noodles have separated, drain the water and allow to dry (place on a clean tea towel to dry)
3. Slice the chicken thigh and mix with the marinade
4. Slice the choi sum, pak choi , red pepper and into strips
5. Finely slice the spring onions and place in a small prep bowl
6. Mix all the sauce ingredients in a small bowl
7. Heat 1 tbsp vegetable oil in a wok to high heat
8. Add chicken choi sum, pak choi, and red pepper, stir-fry for 1-2 minutes
9. Add the bean sprouts and stir-fry for a further 30 seconds
10. Add the noodles and stir-fry for 1 minute
11. Add the sauce and stir fry for an extra 2 minutes
12. Add the spring onion and a dash of sesame oil and serve
Menu: Char Sui Pork Bao Bun, Jiaozi , Gui Chai Tod, Smashed Cucumber Salad
7 Spaces Left
Menu: Kimchi Mandu - Spicy Pork Belly Bulgogi - Kimchi- Japchae
10 Spaces Left
Menu: Rojak Salad, Kaptains Chicken Curry, Char Kway Teow
10 Spaces Left
Menu: Jiao Zi, Vegetable Chow Mein, Hunan Spicy Beef, Steamed Sea Bass with Chilli & Crushed Soybeans, Stir Fried Green Beans with Chilli Hoisin, Fujian Fried Rice
9 Spaces Left
Menu: Prawn Toast, Wontons, Black Bean Beef, Special Fried Rice
3 Spaces Left
Menu: Kimchi Mandu, Yachaejeon, Vegetarian Kimbap, Kimchi
12 Spaces Left
Menu: Gyoza, Broccoli Goma-ae, Vegetable Okonomiyaki, Chicken Yakitori, Kushikatsu
2 Spaces Left
Menu: Jiao Zi, Vegetable Chow Mein, Hunan Spicy Beef, Steamed Sea Bass with Chilli & Crushed Soybeans, Stir Fried Green Beans with Chilli Hoisin, Fujian Fried Rice
1 Spaces Left
Kung Pao Prawns, Salt & Pepper Squid, Egg Fried Rice, Steamed Sea Bass with Chilli & Crushed Soybeans
8 Spaces Left
Menu of the day: Gyoza, Chicken Katsu Curry, Broccoli Gomaae and steamed rice
7 Spaces Left
