A simple stir-fry dish with braised chicken and oodles of noodles. Try this Chinese recipe.
3 cakes instant noodles (or 250g fresh Hokkien noodles)
1 tbsp oil
500g chicken fillets (cut into strips)
410g can baby corn (drained)
1 carrot (cut into strips)
8 dried Chinese mushrooms (see tip below)
1 tbsp Lee Kum Kee Premium Oyster Sauce
½ cup Lee Kum Kee Chicken Marinade
Tip: Dried Chinese mushrooms are available from the Asian Food Section of most supermarkets. They add a uniquely Asian flavour and texture. Soak mushrooms in warm water until soft for 15-30 mins. Drain, remove stalks and slice mushrooms thinly.
Find your nearest Asian Store