Ingredients

Marinade

• 1 tbsp. oyster sauce
• 1 tsp. soya sauce
• 1 tsp. sugar
• Salt and pepper

• 2x chicken breasts
• 2 tbsp. sunflower oil
• 2 cloves of garlic (finely chopped)
• 300g egg noodles
• 100g bok choy or broccoli
• 2 sticks of celery
• 1 red pepper
• 100g sugar snap peas
• 1 red onion (finely chopped)
• 2 spring onions
• A handful of bamboo shoots

• 100g cashew nuts
• A handful of sesame seeds
• 2 tbsp rapeseed oil
• 1 tbsp oyster sauce
• 1 tbsp soy sauce
• Salt and pepper
• 50ml chicken stock

Instructions

Make the marinade and cut the chicken into thin strips. Marinade the chicken pieces for 20-25 minutes. Follow the next four steps while the chicken is marinating:

1) Start by putting the noodles into hot water for approximately 5 minutes until soft.
Then put them in cold water to cool.
2) Mix the soy sauce, oyster sauce and chicken stock, salt and pepper in a bowl.
3) Fry the cashew nuts and sesame seeds in oil or a dry pan until golden.
4) Heat the wok on a medium heat.

Rinse all the vegetables. Chop the celery and broccoli (or bok choy) into 2cm wide pieces. If you replace the bok choy with broccoli, peel the broccoli stalk and chop into 2cm wide pieces.

Cut the red pepper in half, remove the seeds and cut the pepper into larger cubes. Peel and finely chop the onion. Chop the spring onions and sugar snap peas into pieces of 2cm.

Heat 2 tablespoons of oil in a TechnIQ Wok. Add the onion and meat. Brown the meat until nearly cooked through. Fry in small portions until all the meat has browned. Add the noodles (which should be soft after being in the water). Set the chicken pieces and noodles aside on a dish.

Fry the rest of the vegetables in smaller batches - except for the spring onions. Season with salt - but remember there is also salt in the soy sauce. While frying the bok choy or broccoli, add 1/4 of water.

Mix all the ingredients together - add more oil as required. When you add the mix of soy sauce, oyster sauce and chicken stock, make a well in the middle of the wok mixture.

Use chop sticks to turn the noodles in the dish.

Set aside the spring onions and fried cashew nuts. Use finely chopped spring onions or edible flowers as garnish.

TIP
Blanched sugar snap peas turned in butter and flake salt make a lovely accompaniment to light chicken or fish dishes. Sugar snap peas require minimum preparation, simply rinse and eat raw in salads, sandwiches or as a snack.