TAKEAWAY VERSION
You need 2 woks for this. One for the noodles and one for everything else:
Noodle wok:
Soak some dry egg noodles in hot water until it’s soft.
Heat wok with a couple of tablespoons of oil until it’s very hot (the oil will move around the wok very easily).
Throw in a handful of beansprouts and let sit for about 30 seconds.
Throw in the softened noodles and fry for a further minute or 2. (If you want the noodles crispy then put the noodles in
first and in a lot of oil)
Add soy sauce to taste
Everything else wok:
Slice up Cabbage, Carrot,Peas,Water chestnut and green pepper and pop into the other hot wok.
After the cabbage has softened up add some sliced chicken thigh fillet or thawed frozen chicken (with added water if you
want it super tender like some takeaways serve it)
Add oyster sauce to taste.
Add the contents of the woks together and mix together.
CHINESE HOME VERSION
You need 2 woks for this. One for the noodles and one for everything else:
Noodle wok:
Soak some dried egg noodles in boiled chicken stock water until it’s soft.
Heat wok with a tablespoon of peanut oil until it’s very hot (the oil will move around the wok very easily).
Throw in a handful of beansprouts and let sit for about 30 seconds.
Throw in the softened noodles and fry for a further minute or 2.
Add soy sauce to taste (I recommend Kikoman C00044)
Everything else wok:
Slice up
a courgette
2 pak choi
2 baby green leaf
3 birds eye chillis (mix red and green for nice visuals),
4 mushrooms
1 Sweet Orange Pepper
add also
1 teaspoom of soy sauce (Kikoman C00036)
1 tablespoon of oyster sauce
and pop into the other hot wok.
After about 3 minutes add some sliced free range chicken breast.
Cook for a further minute and then add 1/2 of a finely chopped garlic into the mix.
Mix the 2 woks together and add oyster sauce to taste if required.