This dish tastes just like something you'd get from the takeaway. Try it with any meat you like - here we're using chicken.
- 250g rice noodles
- 1 chicken breast
- 1 onion
- 1 clove of garlic
- 1 tbsp. minced ginger
- 2 bok choi leaves
- 60ml chicken stock
- 2 tbsp. sherry
- 1 tbsp. soy sauce
- 1 tbsp. hoisin sauce
- 3 or 4 spring onions
- 2 tbsp. sunflower oil
Finely chop the onion, mince the garlic and dice the bok choi leaves. Finely chop the spring onions.
Slice the chicken into thin strips.
Cook the noodles according to package instructions. Meanwhile, get on with the chicken and sauce.
Heat the oil in a wok and throw in the onion, garlic and ginger. Stir fry for a minute or so and then add the chicken strips. Cook the chicken until browned.
Stir in the chicken stock, sherry, soy sauce and hoisin sauce.
Cook for five minutes or so until the chicken is cooked through, then stir in the bok choi.
Stir the drained noodles into the chicken and sauce mixture and scatter with the spring onions.