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Ingredients
  • 400g (14oz) fresh thin Chinese egg noodles*
  • 200g (7oz) thinly sliced chicken thigh or breast fillets
  • 4 spring onions (scallions), white part finely sliced and green part cut into batons
  • 2cm piece ginger, peeled and finely julienned
  • ¼ cup finely julienned carrot
  • ¼ cup finely sliced cabbage
  • 1 tsp sesame oil
  • vegetable oil for stir-frying
  • chilli oil (try my homemade version here), chilli powder, sambal oelek to serve (optional)
  • subheading: Marinade:
  • 1 tbsp soy sauce
  • 1 tbsp Chinese Shaoxing Wine*
  • ½ tsp baking soda
  • ½ tsp ground white pepper
  • subheading: Stir-fry sauce:
  • 2 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tsp dark soy sauce
  • 1 tbsp Chinese Shaoxing Wine*
  • ½ tsp sugar
Steps
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