Chinese Noodle Stir-Fry (Print Version)

# Ingredients:

01 - 650g chicken breast, cut in strips.
02 - 250g dry noodles.
03 - 600g stir fry vegetable mix.
04 - 4 spring onions, finely chopped.
05 - 2 tablespoons cornflour.
06 - 1 tablespoon dark brown sugar.
07 - 2 garlic cloves, crushed.
08 - 4 tablespoons dark soy sauce.
09 - 4 tablespoons oyster sauce.
10 - 300ml chicken stock.
11 - 1 tablespoon sunflower oil.
12 - 2 teaspoons Chinese 5 spice.

# Instructions:

01 - Put cornflour in a bowl, add sugar and garlic. Add a splash of soy sauce to make a paste. Pour in remaining soy sauce, oyster sauce, and stock. Whisk until smooth.
02 - Soak noodles in boiling water. Cover with a plate and let them soften while cooking other ingredients.
03 - Heat oil in a large pan or wok over medium-high heat. Add chicken and 5 spice. Cook for 6-7 minutes until nearly done.
04 - Stir noodles occasionally to prevent sticking.
05 - Add vegetables to chicken. Cook 4-5 minutes until slightly soft.
06 - Drain noodles when just tender.
07 - Pour sauce into pan. Cook 3-4 minutes until thick.
08 - Add noodles, toss everything together. Top with chopped spring onions if you like.

# Notes:

01 - Works great with any stir-fry vegetables.
02 - Make it gluten-free by using tamari and rice noodles.
03 - Can swap chicken for beef, pork, or shrimp.
04 - Perfect for meal prep - chop everything ahead.
05 - Great for using leftover vegetables.