1 tbs dry sherry
1 tsp cornflour
1/2 tsp white sugar
Dash of sesame oil
1 tbs light soy sauce
2 free-range chicken breast fillets, thickly sliced on the diagonal
600 gm fresh Hokkien noodles
1/2 bunch choy sum
1/4 cup peanut oil
1/3 cup finely sliced braised dried chinese mushrooms
1 large white onion, cut in half and then into thick wedges
1 medium carrot, julienned
1 tbs oyster sauce
2 tbs water
5 spring onions, trimmed and cut into 10 cm lengths
Method:
1. Combine ginger, sherry, cornflour, sugar, sesame oil and half the soy sauce in a bowl. Add chicken and mix well. Cover and refrigerate for 1 hr
2. Blanch noodles in boiling salted water until al dente (about 4 mins). Drain, refresh in cold water and thoroughly drain again
3. Trim ends from choy sum, then cut crossways into 3 and wash well
4. Heat oil in a hot wok until the surface seems to shimmer slightly, then stir-fry the chicken for 1 min
5. Add mushrooms, onion and carrot, and stir-fry for 1 min
6. Add oyster sauce and water and stir-fry for another 30 secs
7. Finally, add noodles, choy sum, spring onions and remaining soy sauce and stir-fry for about 2 mins, or until chicken is just cooked through and noodles are hot
8. Dish out in bowls and serve immediately
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