Chicken Stir Fry with Rice Noodles

Ingredients

• 150 - 180 g/ 5 - 6 oz chicken breast (, cut into thin strips)
• 1 tsp cornflour / cornstarch ((optional))
• 1 tsp oil ((peanut, vegetable, canola) (optional))
• 2 tbsp oyster sauce ((or sub with Hoisin))
• 1 tbsp dark soy sauce ((Note 2))
• 1/2 tsp each sesame oil, sugar ((optional))
• 1 1/2 tbsp Chinese cooking wine ((Shoaxing wine) OR Mirin (Note 3))
• 1/4 tsp white pepper ((or black pepper))
• 3 tbsp water
• 100 g / 3.5 oz dried rice noodles ((Note 4))
• 1 tbsp oil
• 1 garlic clove (, finely chopped (Note 5))
• 1 small onion (, sliced (white, brown, yellow))
• 1/2 bunch choy sum or other Asian greens (, stems separated from leaves (Note 6))
• 1/2 red capsicum / bell pepper (, sliced)
• 1 carrot (, peeled, cut in half lengthwise and sliced on the diagonal)
• 5 - 7 mushrooms (, sliced)
• Sesame seeds and finely sliced green onions/scallions (, optional)

Steps

1. 1

   Mix chicken, cornstarch and oil in a bowl.

2. 2

   Mix Sauce ingredients in a bowl. OR use 3 tbsp Homemade Stir Fry Sauce + 6 tbsp water.

3. 3

   Just before cooking, soak noodles in hot water per packet directions, then drain. (Note 7)

4. 4

   Heat oil in a wok or large skillet over high heat.

5. 5

   Add garlic and onion, cook for 30 seconds.

6. 6

   Add chicken, cook for 1 minute until it changes colour from pink to white.

7. 7

   Add carrot, Choy Sum stems and capsicum. Cook for 1 minute.

8. 8

   Add mushrooms, cook for 30 seconds.

9. 9

   Add noodles, Choy Sum leaves and Sauce. Toss for 1 minute until leaves have wilted and Sauce has evaporated. Don't toss for more then 1 1/2 minutes - noodles may break.

10. 10

    Garnish with sesame seeds and green onions then serve immediately.