- 300gm chicken (or other protein)
- 500gm vegetables (carrot, broccoli, celery)
- 500gm fresh rice noodle
- 2 cloves of minced garlic
- 2-3 slices of fresh ginger
- Oyster sauce
- Fish sauce
- Sesame oil
- Vegetable oil
- Cut chicken into pieces and season with minced garlic, a splash of sesame oil and fish sauce.
- Cut vegetables into bite-sized pieces and blanch or steam till just before desired crunchiness
- Remove rice noodle from the packet and use your hands to tear the strips apart. Having the noodle loose and separated will mean that they don’t get gluggy when cooking.
- Microwave the noodle for 60 seconds to pre-soften.
- Heat up a wok and add vegetable oil. When the oil is steaming, add chicken and brown. Remove while it’s still pink inside and not completely cook. The chicken will release juices, keep the juices too.
- Wipe clean the wok and add more oil. Add noddles and stir-fry vigourously for 1-2 minutes, taking care to avoid the noodles sticking too much to the wok.
- Add vegetables, chicken and oyster sauce. Keep stirring with spatula vigourously to avoid noodle sticking to the wok (some always sticks, so don’t get too bothered if you see this).
- Serve in a dish to share
Dr Christine Lee
Acupuncturist & Chinese Herbalist
Dr Christine Lee has been practising as an acupuncturist and a Chinese herbalist since 2008. She graduated RMIT with a double degree in Applied Science (Chinese Medicine and Human Biology) and has completed further studies and a hospital internship in Nanjing, China.