Ingredients:

  • 5 lbs Chicken Breast, skinless and boneless, sliced thinly
  • 1 tsp Light/Low Sodium Soy Sauce (for marinade)
  • 1 Tbsp Corn Starch (Cornflour)
  • 1 Tbsp Neutral Oil (for marinade)
  • 3 Tbsp Oyster Sauce (or vegetarian mushroom sauce)
  • 1 Tbsp Dark Soy Sauce
  • 1 Tbsp Light/Low Sodium Soy Sauce (for sauce)
  • 1 Tbsp Chinese Rice Vinegar (Chinkiang or similar)
  • 1 tsp Toasted Sesame Oil
  • 2 tsp Brown Sugar, packed
  • 1/4 cup Low Sodium Chicken Stock
  • 1/2 tsp White Pepper
  • 12 oz Dried Egg Noodles or Wheat Noodles
  • 3 Tbsp Fresh Ginger, finely minced or grated
  • 4 cloves Garlic, finely minced
  • 4 stalks Spring Onion (Scallions), sliced (white and green separated)
  • 1 medium Carrot, julienned
  • 1 medium Red Bell Pepper, sliced thinly
  • 4 cups Pak Choi (Bok Choy) or Spinach, coarsely chopped
  • 3 Tbsp Neutral Oil (High smoke point), divided
  • 1 tsp Toasted Sesame Seeds, for garnish

Instructions:

  1. Marinate the Chicken: Toss the sliced chicken with 1 tsp soy sauce, 1 Tbsp corn starch, and 1 Tbsp neutral oil. Mix well and set aside for at least 15 minutes. This is the velveting process.
  2. Prepare the Sauce and Mise en Place: Whisk together all Wok Master Sauce ingredients (Oyster Sauce, both soy sauces, rice vinegar, brown sugar, chicken stock, and white pepper), excluding the toasted sesame oil. Ensure all vegetables, ginger, and garlic are chopped and ready near the hob. Separate the white parts of the spring onion from the green parts.
  3. Cook the Noodles: Cook the noodles according to package directions until al dente. Immediately drain and rinse briefly under cold water to stop cooking and remove starch. Toss lightly with a small splash of oil to prevent sticking.
  4. Stir Fry the Chicken: Heat 1.5 Tbsp of neutral oil in a wok over high heat until lightly smoking. Add the marinated chicken, spreading it in a single layer. Cook for 2–3 minutes until golden brown and almost cooked through. Remove the chicken from the wok and set aside.
  5. Sauté Aromatics and Vegetables: Add the remaining 1.5 Tbsp of oil to the hot wok. Add the minced ginger, garlic, and the white parts of the spring onion. Sauté for 30–45 seconds until fragrant. Add the julienned carrot and bell pepper and stir-fry aggressively for 1–2 minutes until slightly softened. Add the pak choi or spinach and stir-fry until the greens just begin to wilt (about 1 minute).
  6. Combine and Thicken: Return the cooked chicken to the wok. Give the prepared sauce a final quick whisk and pour it over the ingredients. Bring the sauce to a rapid boil, stirring continuously for about 30 seconds until the sauce thickens slightly.
  7. Finish the Noodles: Toss the pre-cooked noodles into the wok. Use tongs to quickly incorporate the sauce, chicken, and vegetables, ensuring the noodles are evenly coated (1–2 minutes). Remove the wok from the heat and drizzle in the toasted sesame oil.
  8. Serve immediately in warm bowls, garnished liberally with the green parts of the spring onion and toasted sesame seeds.