Stir-fried Noodles with Chicken and Walnut by Samantha Thiessen

Preparation: 15 mins
Cook: 15 mins
Serves: 4 - 5

2 tbsps corn oil
1 tbsp minced ginger
1 clove garlic, minced
450 gm skinless, boneless chicken breasts, cut into strips
4 spring onions, cut into 1 cm lengths
1 cup frozen mixed vegetables, thawed
1/2 cup fresh asparagus
200 gm dried noodles, boiled (use non-fried for healthier choice)
1/4 cup walnuts, toasted, chopped

Sauce:
1 1/2 tbsps Chinese cooking wine (optional)
4 tbsps oyster sauce
1 1/2 tsps sesame oil
1 can chicken broth and 1 can water (approximate 284 ml/ 10 oz can)
1/2 tsp minced ginger
1/2 tsp minced garlic
Pinch of Chinese 5-spice powder
Pinch of black pepper

Method:
1. To make sauce, combine oyster sauce, sesame oil, chicken broth, water, ginger, garlic, spice powder, pepper and cooking wine (optional), in a bowl. Set aside
2. Heat corn oil in a wok. Add minced ginger and garlic, stir-frying for 30 secs. Add chicken and cook for about 5 mins. Add the spring onions, mixed vegetables and asparagus; cook for another 5 mins. Add combined sauce and mix well