•2 pieces of chicken breast
•400g Egg noodles (dry or fresh)
•Bamboo Shoots (sliced)
•Water Chestnuts (sliced)
•1 Red Pepper
•2 Cloves of Garlic (finely chopped)
1.Cut the chicken breast into thin slices.
2.Marinate the chicken with 1 tsp of salt, 1 tsp of sugar, 1 tsp of Light Soy Sauce, 2 tsp of cornflour, a sprinkle of white pepper and 1 tbsp of sesame oil. For approximately 20 mins.
3.If using dry noodles, soak the noodles in boiling water for 15 mins and drain.
4.Heat 3 tbsp of cooking oil in the wok.
5.Place the chicken in the wok and stir-fry for 2 mins.
6.Add the garlic and all the vegetables with 1 tbsp of Shaoshing wine.
7.Add half a pint of water, 1 tsp of salt, 1 tsp of sugar, 1 tsp of chicken stock granules, 2 tbsp of Oyster sauce (if you don’t prefer Oyster Sauce, use Light Soy Sauce instead.)
8.Thicken sauce with 2 tsp of cornflour (mixed with water) add it in slowly and keep stirring at the same time.
9.Add the noodles and mix well. Cook for 1 min.
10.Add a few drops of Dark Soy Sauce.
Ready to serve