- 9 ounces [250 g] egg noodles
- Oil for stir-frying
- 1 small red onion, thinly sliced
- 1 clove garlic, crushed
- 2 teaspoons [10 mL] chopped lemon grass
- 1 or 2 single chicken fillets, sliced into thin strips
- 1 baby bok choy cabbage, chopped
- 1 small red capsicum, chopped
- 1 teaspoon [5 mL] dried basil
- 1 tablespoon [15 mL] oyster sauce
- 1 tablespoon [15 mL] water
- Boiling water
- Chiles, to taste
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- Place egg noodles into a heatproof bowl; cover with boiling water andlet stand for 2 minutes.
- Drain in sieve.
- Heat a small amount of oil in wok or pan.
- Add noodles; stir-fry until just lightly browned.
- Remove from wok.
- Heat more oil and add red onion slices, crushed garlic and lemon grass and chicken strips.
- Stir-fry until chicken is tender.
- Add choppped bok choy cabbage and red capsicum.
- Stir-fry until wilted.
- Return noodles to wok with basil, oyster sauce and water.
- Stir-fry until hot.
- Serve immediately, sprinkled to taste with chiles.
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