INGREDIENTS (serves 4)3 packets frozen noodles or fresh udon noodles 1/2 of green pepper, sliced thinly
1 cup white onion, sliced thinly
1 handful of boy choy or chye sim, washed and tear half 2 cups shiitake mushrooms, sliced thinly 1 cup fried bean curd puff (tau pok) cut into cubes – optional
1/2 lb of chicken breast or chicken tenders, sliced in strips 1 green onion, sliced thinly 1 tbsp minced garlic
Seasoning sauce: 1 cup water, 2 tbsp chinese dark vinegar, 1 tsp dark soy sauce, 2 tbsp light soy sauce, 1 tbsp sugar, 1 tsp salt, and dash of white pepper.
METHOD(1) Marinate chicken slices with 1 tbsp shaoxing wine, 1 tsp salt, 1 tsp cornstarch, 1 tsp light soy sauce and white pepper. Set aside for 15 minutes.
(2) Blanch frozen udon noodles in hot water for a minute. Drain and set aside. (3) Heat 1 tbsp oil in wok. Stir fry garlic till fragrant. (4) Add marinated chicken slices and stir fry till almost cooked. (5) Add all vegetables and stir fry for 5 minutes. (6) Add udon noodle and seasoning sauce. Stir fry until sauce is reduced. (7) Sprinkle with sesame oil and green onion. Serve HOT and enjoy!