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400g (14 oz) chicken thighs, thinly sliced
1 tsp dark sweet soy sauce
½ tsp ground white pepper
¼ cup oyster sauce
1 tbsp fish sauce
1 tsp sugar
2 tbsp vegetable oil
3 garlic cloves, roughly chopped
1 onion, sliced into wedges
4cm piece (about 40g/1.4 oz) finely julienned ginger
150g (5 oz) mixed mushrooms e.g shitake and wood ear mushrooms*, trimmed and sliced
150g (5 oz) rice stick noodles
3 spring onions, trimmed and cut into batons
Combine the chicken, dark sweet soy sauce and ground white pepper.
In a separate bowl, combine the oyster sauce, fish sauce and sugar.
Place a large pot of water on a high heat (you’ll cook your noodles in here later).
Heat the vegetable oil in a wok or large frying pan over high heat. Add the garlic and onion and stir-fry for 30 seconds. Add the chicken and stir-fry until almost cooked. Add the ginger and mushrooms and stir-fry for a further minute or until the mushrooms are wilted slightly. Turn the heat off while you cook your noodles.
Place the rice stick noodles in the boiling water and cook for 2 minutes or until just tender. Drain and add them back to your chicken and mushroom stir-fry. Turn the heat back on to high. Add the oyster sauce mixture and your spring onions. Stir-fry until well combined. Serve warm.
– Instead of fresh mushrooms, you can use dried shitake and/or dried wood ear mushrooms. Simply soak them in hot water for 10 minutes to rehydrate before using.
So delicious!
Such simple ingredients that came together to form an explosion of flavour in my mouth. IN JUST 10 MINUTES. Going in to high rotation at my place!
Easy and Yummy!
I just made this in my Mako wok and it came out great! Came together nice and quick and my family loved it!
Delicious 😋
Made this tonight for dinner
So easy and quick once ingredients prepared.
Really delicious, will make again .
Another one of Marion’s gems ❤️