1 thumb sized piece of ginger, cut into very small chunks
1 red chilli, deseeded and thinly sliced
3 cloves garlic, thinly sliced
3 cups chicken stock
4 egg noodle nests
3 pak choi, roughly chopped
1 cup bamboo shoots
3 tbsp oyster sauce
3 tbsp light soy sauce
3 tbsp sesame oil
1 tbsp sesame seeds
Recipe by Tom
Fry the chicken slices for around a minute then remove to a separate bowl.
Add a little more oil and quickly fry carrots, pepper and spring onions, followed by the ginger, chilli and garlic.
Pour over chicken stock to deglaze and add the noodles. Cover with a lid and cook for three minutes, then give it a stir, add the chicken back in along with the pak choi and bamboo shoots and add the lid again. Let it all steam for another 3 minutes before stirring in the oyster and oysters sauces and the sesame oil.