Combine the chicken with 1 tablespoon of the dark soy sauce.
Heat a wok until it is very hot and add in the oil around the edges so it runs into the bottom. Add in the ginger first and then after a few seconds, the garlic. Toss in the oil until the garlic starts to brown, then add in the chicken. Stir-fry the chicken until it starts to brown.
Add the carrot, capsicum, snow peas and spring onion and toss to coat, then add the remaining 2 tablespoons of dark soy sauce plus the oyster sauce, sugar, sesame oil and chicken stock. Bring to the boil. Taste the sauce – it should be strong and flavourful.
Poke a few holes in the bag of noodles and massage gently to loosen them. Add in the noodles and stir to combine. Continue to cook for about 2-3 minutes until the noodles are softened but still al dente, then serve.
Serves 4
For nearly 20 years, passionate Lilydale farmers have been perfecting free range farming based on one simple belief: chicken that's raised better, tastes better. Today, our commitment to quality and to the welfare of our chickens is what sets us apart.
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This recipe is from episode six of Good Food's new TV show, Good Food Kitchen, screening on Channel 9 at 1pm on Saturday, November 13, or catch up on 9Now.