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1
Cook the Noodles
8 Mins
Boiling water, 100°C (212°F)
Boil the 320 g noodles in a large pot of water for 1 minute less than the packet says, until just tender with a little bite. Drain, rinse briefly under cold water, and toss with a teaspoon of the vegetable oil so the strands stay separate.
Rinsing stops the cooking — skip it and the noodles turn to mush in the wok.
Done when: Springy strands, just tender, lightly oiled and separate.
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2
Sear the Chicken
5 Mins
High heat, about 200°C (400°F)
Heat the remaining oil in a wok or large pan over high heat until it shimmers. Add the 400 g chicken strips in a single layer, leave for 1 minute to sear, then toss for 2–3 minutes until white all the way through and reading 74°C (165°F) in the thickest strip. Lift out and set aside.
A crowded wok steams the chicken instead of searing it — cook in two batches if needed.
Done when: Chicken white through, lightly browned at the edges, 74°C (165°F) inside.
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3
Fry the Noodles Until Crisp
4 Mins
High heat, about 200°C (400°F)
Add the drained noodles to the hot wok in an even layer. Leave them undisturbed for 1–2 minutes until the underside turns golden and crisp at the edges, then toss and fry for another 1–2 minutes. The noodles should be springy inside and golden at the edges.
Do not stir constantly — the crisp edges only form when the noodles sit still on the hot wok.
Done when: Noodles golden and crisp at the edges, springy in the middle.
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4
Add Vegetables and Sauce
3 Mins
High heat, about 200°C (400°F)
Push the noodles to one side. Add the 12 g garlic, 10 g ginger and 80 g onion and fry for 30 seconds until fragrant. Add the 150 g cabbage, 100 g carrots, 120 g bok choy stems, 80 g pepper and the chicken, toss for 1 minute, then pour in the sauce and toss for 1 more minute until everything is glossy. Add the bok choy leaves, 100 g bean sprouts and 30 g spring onions last and toss for 30 seconds.
The leaves and sprouts go in last — 30 seconds is enough or they wilt.
Done when: Vegetables bright and just tender, sauce clinging, noodles still crisp at the edges.
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5
Finish with Sesame Oil
1 Min
Off the heat, cooling from about 200°C (400°F)
Take the wok off the heat, drizzle over the 10 g sesame oil and toss once. Serve at once in warm bowls, with chilli oil on the side.
Sesame oil goes in off the heat — boiling it kills the aroma.
Done when: Glossy noodles, nutty aroma, vegetables still crunchy.
auto_awesome Finishing Touches & Plating
Serve straight from the wok in warm bowls, so the noodles are still crisp at the edges and the vegetables are still crunchy when they reach the table.
China
35m
