2 free-range chicken breast fillets, thickly sliced on the diagonal
600 g (11/4 lb) fresh Hokkien noodles
1/2 bunch choy sum
1/4 cup peanut oil
1/3 cup finely sliced braised dried Chinese mushrooms
1 large white onion, cut in half and then into thick wedges
1 medium carrot, cut into julienne
1 tablespoon oyster sauce
2 tablespoons water
5 spring onions (scallions), trimmed and cut into 10 cm (4 in) lengths
Instructions
Combine ginger, sherry, cornflour, sugar, sesame oil and half the soy sauce in a bowl. Add chicken and, using your hands, mix well. Cover and refrigerate for 1 hour.
Blanch noodles in boiling salted water until 'al dente' — about 4 minutes. Drain, refresh in cold water, then thoroughly drain again
Trim ends from choy sum, then cut crossways into three and wash well; drain.
Heat oil in a hot wok until the surface seems to shimmer slightly, then stir-fry chicken for 1 minute. Add mushrooms, onion and carrot and stir-fry for 1 minute. Add oyster sauce and water and stir-fry for 30 seconds.
Finally, add noodles, choy sum, spring onions and remaining soy sauce and stir-fry for about 2 minutes, or until chicken is just cooked through and noodles are hot. Arrange in bowls and serve immediately.
Originally Submitted
12/1/2008
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