Hainanese stir-fry noodles

Ingredients

Soy sauce, salt reduced, 2 teaspoon(s)
Soy sauce, dark, 1 teaspoon(s)
Oyster sauce, 2 teaspoon(s)
White sugar, granulated, 1 teaspoon(s)
White pepper, ground, 2 pinch(s)
Vegetable oil blend, 1 teaspoon(s)
Garlic, 4 clove(s), sliced
Chicken breast, lean, raw, 200 g, thinly sliced
Firm tofu, 200 g, sliced
Bok choy, 1 bunch(s)
Red capsicum, 1 capsicum(s), sliced
Hokkien noodles, 300 g, thick yellow noodles
Red chilli, 2 chili(s), deseeded and finely sliced

Cooking instructions

Start by making the gravy: combine soy sauce, dark soy sauce, oyster sauce, sugar, white pepper and water in a bowl and set aside.

Heat oil in a wok over high heat and stir fry the garlic for about half a minute or until lightly browned. Add the chicken and cook for about 1 minute, then add the tofu and sliced capsicum and stir fry for about 3 minutes. Add the bok choy and cook for about 2 minutes, stirring constantly, until wilted.

Add the gravy and bring to the boil. Add the noodles, reduce the heat to medium and cook for 3 to 5 minutes until the gravy thickens up. Serve immediately and garnish with sliced chillies on the side.

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