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Pan-fried crispy soft noodles
Fruit and vegetables
1 tbsp crushed
garlic
¼ large
onion
, sliced
60g/2¼oz
broccoli
florets
30g/1oz
carrot
, peeled and thinly sliced
60g/2¼oz
mushrooms
, cut in half
¼ red
pepper
, finely chopped
200g/7oz
pak choi
, trimmed and chopped into quarters
Tins, packets and jars
300g/10½oz dried egg
noodles
1 tbsp
oyster sauce
2 tbsp
oyster sauce
Cooking ingredients
4 tbsp
vegetable oil
, plus extra if needed
1 tsp ground
white pepper
1 tbsp light
soy sauce
1 tbsp Shaoxing
rice wine
1 tsp
sesame oil
1 tbsp
cornflour
3 tbsp
vegetable oil
1 tbsp
cornflour
, mixed with 2 tbsp water
2 tbsp light
soy sauce
1 tbsp dark
soy sauce
1 tbsp Shaoxing
rice wine
1 tsp
sugar
1 tsp
sesame oil
½ tsp ground
white pepper
½ tsp
salt
Meat, fish and poultry
2
chicken thighs
, boneless, skin removed and cut into bite-sized pieces
Other
2 tbsp chicken bouillon powder
300ml/10fl oz water
Back to recipe
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