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Stir-fried
Noodles with Chicken
香炒鸡面

Ingredients (4 servings)

    • 4 pieces HK Claypot Noodles/Vegetarian Noodles
    • 1 small broccoli (chunks)
    • 1 carrot (thin strips)
    • 2 tablespoon corn starch
    • 2 tablespoon water
    • 3 tablespoon oil
    • 2 tablespoon Shaoxing wine
    • 2 cloves garlic, chopped

  • Sauce

    • 1 tablespoon oyster sauce
    • 1 tablespoon soy sauce
    • 1 teaspoon sesame oil
    • A pinch of sugar
    • ½ teaspoon salt
    • A pinch of white pepper powder
    • 1 cup chicken stock (hot)

  • Chicken marinade

    • 2 boneless, skinless chicken breasts/thighs (strips)
    • 2 teaspoon soy sauce
    • 2 teaspoon cooking oil
    • 2 teaspoon corn starch
    • ¼ teaspoon salt

Instructions

  • Heat wok until smoking and add 1 tablespoon oil

  • Add marinated chicken to cook until brown. Add garlic and Shaoxing wine to deglaze

  • Pour in sauce and let it come to a boil. Stir in vegetables and cook for 2 minutes

  • Add 2/3 corn starch slurry into work when liquid is boiling in the wok. Add more slurry until sauce is thick enough to coat a spoon, depending on preference

  • Allow mixture to bubble for another 30 seconds

  • Pour mixture over noodles and serve immediately