TIME: 30 min
2 Chicken Breasts
1 Onion (cutted into cubes)
1 Tin of Soy Sprouts
White Mushrooms 100g
1 Bunch of Coriander
1 Carrot on Sticks
1 tbsp Oil
2 tbsp Oyster Sauce
2 tbsp of Soy Sauce
1 tbsp Sugar
1 tbsp Vinegar
2 cloves of minced garlic
Heat a pot of water with salt .
Heat the wok with the oil .
Cut the chicken breasts into cubes and saute them .
Add the carrot sticks , the onions and the sliced mushrooms .
Add the garlic , the diced courgette and the soy sprouts . Cook about 2 minutes .
In a bowl combine the soy sauce, oyster sauce , vinegar and sugar. Stir until the sugar dissolves and add to the wok . Stir and cook about 2 minutes .
These minutes are perfect to cook the noodles. When the water boils, turn off the heat, add the noodles and cover for 1 minute .
Drain them and rinse through cold water to stop the cooking .
Add the noodles to the wok and stir .
Serve immediately with chopped coriander .