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Stir-Fried Noodles with Chicken (China)

Name: Stir-Fried Noodles with Chicken (China)
Total time: 25 min
Yield: serves 4
Ingredients: 300 g Wheat noodles; 2 breasts Chicken; 2 Bok choy; 1 Carrot; 2 cloves Garlic; 3 tbsp Soy sauce; 2 tbsp Oyster sauce; 1 tsp Sesame oil; 2 tbsp Neutral oil

Preparation time: 25 min
Servings: serves 4

Ingredients

serves 4

Wheat noodles — to buy300 g
Chicken — to buy2 breasts
Bok choy — to buy2
Carrot — to buy1
Garlic — to buy2 cloves
Soy sauce — to buy3 tbsp
Oyster sauce — to buy2 tbsp
Sesame oil — to buy1 tsp
Neutral oil — to buy2 tbsp

Preparation

Bring a large pot of water to a boil and cook the wheat noodles according to the package instructions (usually 3-4 minutes): they should stay slightly firm, since they'll cook a little more in the wok.
Drain them right away and toss with a drizzle of neutral oil, mixing well, so they don't stick while you wait.
Cut the chicken into thin, even strips and brown it for 4-5 minutes in a hot wok with a little oil, flipping halfway through. Set it aside.
In the same still-hot wok, stir-fry the julienned carrot and minced garlic for 1 minute, then add the roughly chopped bok choy and let it just wilt for 2 minutes without releasing too much water.
Return the chicken and noodles to the wok, pour in the soy sauce, oyster sauce and sesame oil.
Toss vigorously for 2 minutes over high heat, lifting the noodles with tongs or two spatulas rather than stirring flat, to coat every strand without breaking them.
Serve immediately, with a little chili or fresh cilantro on top if you like.