4 Chicken Breasts (cut into bite size chunks)
1 Handful Spring/Salad Onions (sliced into 1cm strips)
200g Mushrooms (sliced)
1 Bottle Oyster Sauce
200ml Chicken Stock
200g Spinach Leaves (150g Salad Leaves if spinach is not available)
400g Egg Noodles
Olive Oil
1 Tablespoons Black Pepper Corns (crushed)
Equipment
1 Wok
1 Large Pan (2/3rds full with salted boiling water)
1 SHARP Knife
1 Chopping Board
Something to crush your pepper corns with (i use a piece of kitchen paper and the blade of my knife)
The Good Bit
- Begin to cook the noodles to packet instructions (3-4 minutes) and meanwhile heat a little oil in the wok and cook the chicken until browned on all sides.
- Add the mushrooms, onion and pepper corns and stir fry for 2 minutes, then add the oyster sauce, the stock and the spinach (or salad leaves) and cook for 2 minutes or until the leaves have wilted. (Don't cook for too long at this stage)
- Whilst this is cooking, your noodles should be done, take them off the heat and drain (i use a colander for this but it's not necessary if you have lids for your pans)
- Divide the noodles between 4 plates and dollop on some of the chicken mixture!
