Boneless chicken thigh 400g or chicken breastsoy sauce 1 tablespoonOyster Sauce 2 tablespoonBlack pepper (crushed) ½ tablespoonCorn Flour 1 tablespoon For soy sauce mixture you need:Soy Sauce 2 tablespoonChili sauce 2 tablespoonHoney 2 tablespoonOyster Sauce 2 tablespoonVinegar 1 tablespoonChili Flakes 1 teaspoonNoodles 200gsesame oil 1 tablespoonsalt 1 tablespoonoil ½ cupGarlic 3 ClovesGinger 2-inch pieceCarrot 50g Capsicum 40gCabbage 50g2 Large Chili Peppers 2 Spring OnionsSesame seeds and Spring onion for garnishing
Boil your noodles according to package instructions. Set aside. Marinate chicken for 15 minutes. Prepare the soy sauce mixture. (I doubled the sauce recipe add according to your liking). Heat a wok add oil to it and cook the marinated chicken on high heat cook for 4-5 minutes, add chopped garlic and ginger juliennes (I left out the ginger juliennes). Add your veggies (carrots, green peppers, Cabbage and sweet peppers) keep cooking on high heat till the green peppers colour turns vibrant green. Do not over cook add Spring Onions followed by the blanched boiled noodles. Lastly pour over the soya sauce mixture and toss everything together with the help of two spoons stir fry for few minutes do not over cook. Garnish with Spring Onions and sesame seeds enjoy hot.