1 large chicken breast cut in to thin strips
1 spring onion cut in to matchstick size slices
1 pkt of pre cooked fat egg noodles
1/2 pkt of beansprouts
1/2 small onion cut in to thin strips
1 tbls of dark soy ( or a good glug from the bottle - I dont measure)
2 tbls of light soy sauce (as above)
1/2 tbls of shaoxing wine (optional)
1/4 tsp of salt
1/2 tsp of msg (optional)
chef spoon of oil
Method
Poach the chicken in boiling water for 3 minutes and set aside
Heat up wok until smoking and add oil
Once oil is hot add sliced onion and cook for 30 seconds on full heat
Add noodles and toss until everything is coated in oil ( add more oil if they start to stick or look dry)
Add chicken and toss
Add beansprouts and toss
add soy sauce, wine and salt, pepper and msg and toss
Add spring onion and cook for 30 seconds then serve
Total stir fry time should be about 3 minutes
