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.