Prep:
1. Prepare the noodles in a pasta pot but remove and drain a couple of minutes before they’re done.
2. Heat the oil in a large wok over medium/high heat. Fry the garlic and ginger for about a minute until the aroma starts to be noticeable. Stir in the chicken and stir-fry until lightly browned, about 5 minutes or so.
3. Add the mushroom and stir-fry until they start to get soft, a couple of minutes or so. Then stir in water, hoisin sauce, oyster sauce, and hot sauce and bring to a simmer.
4. Stir in the noodles and continue simmering as the sauce thickens, about 4 minutes. Add the cabbage and sesame oil and simmer for another couple of minutes.
Assembly:
1. Spoon into 4 soup bowls to serve. Garnish with a little freshly ground black pepper, or some chili flakes.
Hints:
1. The noodle amount determines how “strong” the result is in each dish. Adjust the quantity as you like to your taste.
2. There should be only a little of the sauce left at the bottom of each dish, so use that as a guide to how long you simmer it.
3. If you have leftover roast chicken, slice it and use that and reduce the time in step 2 to about a minute.
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