100-200g quick cook vegetables of choice – Green beans, beans sprouts, grated carrot, spinach, bok choy etc (these can be cooked leftovers also)
100-200g *cooked chicken/tofu/prawns (optional, these can be leftovers also)
4 tablespoons soy sauce
1 tablespoons honey
1 tablespoon oyster sauce
1 tablespoon wine vinegar
A knob of butter
Sesame seeds to garnish
*if you want to make this dish with raw chicken, cook it in the pan after you have added the spices over a medium heat before adding the veg etc
Method
Begin by cooking the noodles to the packets instructions.
Take out your wok if you have one or use a large frying pan.
Fry the garlic, ginger and chilli in the two oils over a low heat. You want the flavours to be released into the oils without burning the garlic etc.
After about 3-4 minutes on a low heat, add in your chilli flakes and smoked paprika and stir.
Cook that altogether for another 2 minutes and then turn up the heat.
With the pan being a bit hotter now add in your scallions, vegetables and cooked meat if using.
Toss well and fry for 4-5 minutes until piping hot.
Make up your sauce by mixing 2 tablespoons of water with 4 tablespoons soy sauce, 1 tablespoons honey, 1 tablespoon oyster sauce and 1 tablespoon wine vinegar.
Add your cooked noodles to the pan & pour over your sauce. Finish with a knob of butter and toss well.
Serve straight away with some sesame seeds, scallions and chilli to garnish.
