Ingredients:
- 300 gr of thin egg noodle
- 2 stem of green onion
- 1/2 chicken breast
- 100 gr of pak choi
- 1 carrot (thinly slice into matchstick)
- 4 shallot
- 3 cloves of garlic
- 1 tsp white paper
- 1 tsp salt
- 3 cloves of candle nut
- 1 tbs vegetable oil
- 2 tbs of sweet soy sauce
- 3 tbs of salted soy sauce
- 2 tbs of oyster sauce
Steps
- Place the thin egg noodle into a large bowl, pour boiling water over the noodle and let it sit for 6 minutes until the noodle are soft. Drain and pat it dry;
- As the noodle get cold, mix the noodle with sweet and salted soy sauce as well as oyster sauce until the noodle are coated entirely;
- Place shallot, garlic and candlenut into food processor; pulse it until it become paste;
- Heat the vegetable oil in a large frying pan and add the spiced paste into the pan for 2 minutes;
- Place the noodle into the pan and mix it spiced paste;
- Add chopped pak choi, carrot, salt as well as white paper;
- Stir all the ingredients for 5 minutes;
- Transfer the stir-fry noodle into a serving dish and serve it immediately while it is hot.