Shanghai Chicken Noodles
Ingredients
- 140 g chicken breast (skinless, boneless)
- 250 g bok choy
- 1 cloves garlic
- 125 g egg noodles
- salt
- pepper
- 1/2 t sesame seeds
- 1.5 T vegetable oil
- 1 T soy sauce
- 1/2 t Corn Starch / Corn Flour
- 1/2 t sesame oil
- 1/2 t sesame seeds (for garnish)
Method
Cut chicken into chunks. Halve the pak choi, remove the stalk, and shred the leaves. Peel and chop the garlic.
Following packet instructions, cook the noodles in a pan of salted, boiling water until tender. Drain well.
Heat a wok or large frying pan, add the sesame seeds, and toast lightly. Add the oil and garlic, and stir-fry briefly. Add chicken and stir-fry over a high heat for 2-3 minutes. Season and push to the edge of the wok. Add pak choi and stir-fry until tender. Add soy sauce.
Blend the cornflour with a little water and pour into the wok. Stir until the pan juices have thickened slightly. Remove from heat. Add the sesame oil and noodles to the wok and mix well. Serve in bowls. Garnish with more sesame seeds.
Notes
SJ Note 27 Aug 2009: This was excellent, even with less bok choy than called for (we used 170g). Nicely filling, with sides. We've previously had it as a side dish, without the chicken or bok choy: if doing it as a side dish, I'd leave the bok choy in, and omit the chicken.
SJ Note 18 July 2014: This was only okay. It needs more sauce and more flavor. Also, don't cook the garlic first like it says, or it'll burn. Don't bother with the corn starch (corn flour); there's no pan juices to thicken. No, I'll stick with Stir Fry Mix'N'Match.