Stir-Fry Hokkien Noodles with Chicken and Oyster Mushrooms
|2 tsp||light soy sauce|
|2 tsp||shoa hsing wine|
|1 tbs||oyster sauce, sesame oil|
|2 pcs||chicken thigh, boned|
Stir- fried Hokkien noddle
|2 tbs||Tops soy bean oil|
|70 g||oyster mushroom|
|1||shallot cut into thick wedges|
|¼ cup||ginger, cut into thin stripes|
|250 g||hokkien noodles|
|1 tbs||light soy sauce|
|1 tbs||shao hsing wine|
|2 tbp||Cooking for Fun white wine vinegar|
|½ tsp||sesame oil|
|¼ cup||spring onion, sliced|
|¼ cup||red long chili, cut into thin stripes|
- Mix together all marinade ingredients, wrap with cling film and marinate in refrigerator for 30 minutes or overnight.
- Heat a tablespoon with oil in frying pan, grill the chicken until cooked, remove the chicken from the pan and keep aside.
- Add the remaining oil in the pan with mushroom, shallot, spring onion, and ginger. Stir-fry for 1 minute. Toss in noodle, soy sauce, wine, sugar, vinegar, and sesame oil.
- Arrange noodles in bowl and top with chicken thigh spring onion and red chili.