Ingredients

• 375 g round Chinese noodles, cooked

• 15 ml dark sesame oil

• 25 ml vegetable oil

• 375 g boneless skinless chicken breasts, cut into strips

• 2 cloves garlic, finely chopped

• 125 g fresh shiitake mushrooms, stems discarded, thinly sliced

• 2 carrots, thinly sliced on the diagonal

• 375 g broccoli, trimmed, broken into florets and stems sliced

• 375 ml chicken stock OR water

• 50 ml oyster sauce

• 25 ml soy sauce

• 25 ml cold water

• 15 ml cornstarch

• 2 green onions, sliced on the diagonal

Method

1. Rinse cooked noodles with cold water and toss with sesame oil. Set aside.

2. Heat vegetable oil in a wok or large nonstick skillet. Add chicken and garlic to pan. Cook a few minutes, until chicken loses its raw appearance. Remove from pan and reserve. Clean pan if needed, then add 15 ml vegetable oil.

3. Add mushrooms and carrots to pan. Cook for 2 minutes. Add broccoli and cook for a few minutes, until it turns bright green. Add stock, oyster sauce and soy sauce. Bring to a boil.

4. Add noodles and chicken. Cook over low heat for about 3 minutes, tossing gently until noodles have absorbed the liquid and everything is very hot. To thicken sauce, combine water with cornstarch, then add to noodles. Cook until thick. Toss in green onions.