Preparation time: 25 minutes
Whole cooking time: 20 minutes
1 half teaspoons chilli powder
Three tablespoons cornflour
1 half teaspoons salt
2 tablespoons oil
350 g (12 oz.) hen fillets, thinly sliced
Four spring onions, thinly sliced
1 carrot, sliced
1 celery stick, thinly sliced
2 tablespoons mirin or sherry
500 g (1lb) Hokkien noodles, gently
2 tablespoons oyster sauce
250 g (eight oz.) child bok choy, washed, leaves separated
1. Mix the chilli powder, the cornflour and salt and blend them effectively. Then warmth the oil in a wok over very excessive warmth. Coat all of the hen strips within the cornflour combine and stir-fry it in small batches for about Three minutes for every batch, or till it turns into golden. Drain on paper towels after which take away the hen from the wok.
2. Reheat the wok over form of medium warmth. Add the spring onion, the carrot and the celery and stir-fry them for about 1 minute. Add the mirin and all of the noodles, for the time being tossing effectively till all of the greens have softened.
3. Add the oyster sauce and a couple of tablespoons of water; cowl it and steam for about 2 to Four minutes, or till all of the noodles are tender.
4. Add all of the hen and the bok choy and toss them effectively. Cowl and steam for about 30 seconds. Serve it instantly.
Protein 15 g; Fats 9 g;
Carbohydrate 30 g;
Dietary Fibre Three g;
Ldl cholesterol 40mg;
Vitality 1165kJ (275cal)