What she’d tell you
Have everything cut and in bowls before the pan gets hot. Once it starts there is no time to chop anything, and that is true of every stir fry ever made.
What you need
Written for 4. Change that in the app and the amounts follow.
Tick things off as you get them ready.
Continue to the method ↓
How it goes
Slice the chicken thinly and toss it with the cornflour and 1 tbsp of the soy sauce.
Shred the cabbage, cut the carrots into matchsticks, slice the spring onions. Mix the rest of the soy, the oyster sauce and the sesame oil in a cup.
Cook the noodles to the packet time, drain, and rinse under cold water.
Get a wok or big pan very hot with the oil. Fry the chicken in one layer for 3 minutes without moving it, then toss until cooked. Take it out.
Add the garlic, ginger, carrot and cabbage and stir-fry hard for 2 minutes.
Return the chicken, add the noodles, bean sprouts, spring onions and the sauce, and toss everything for 2 minutes.
If you haven’t got it
Oyster Sauce
hoisin, or another tablespoon of soy with a pinch of sugar
Chicken Breast
prawns, added in the last two minutes, or firm tofu
Keeping it
Two days in the fridge.
A very hot pan for three minutes. It packs well cold for a lunchbox too.
