SHANGHAI STYLE FRIED NOODLES

INGREDIENTS

1 tablespoon of vegetable oil

1 chicken breast (cubed or sliced into narrow strips)

1 tablespoon chinese cooking wine

300 g of chow mein noodles

3 mushrooms (sliced)

½ teaspoon of sesame oil

1 tablespoon of soy sauce

1 teaspoon brown sugar

1 large bunch of bok choy

DIRECTIONS

1. Heat oil in large pan over high heat. Add chicken and cook for 2-3 minutes, until it changes colour. Then, add cooking wine and turn the heat down to medium-low.
2. Break the soaked noodles apart with your hands and add them to the pan, along with mushrooms and sesame oil and stir-fry together for 3 minutes, until mushroom is soft and translucent.
3. Add soy sauce, dark soy sauce, brown sugar, and white pepper. Stir for 1 minute.
4. Add bok choy and turn the heat up to medium. Cook until bok choy gets medium soft, about 1-2 minutes. Do not overcook as you want the bok choy to still be firm and not soggy. If the sauce is getting too dry, add a tablespoon of water.
5. Serve hot.