Chicken, bok choy and bell pepper stir-fry with crispy noodles

Serves 4

  1. 9oz fresh chinese noodles
  2. 2 scallions
  3. 1lb chicken breast, cut into strips
  4. 2tb sesame oil
  5. 1tb flour
  6. 3tb soy sauce
  7. 2tb sherry
  8. 4tsp cornstarch
  9. 1lb bok choy, whites and greens separated
  10. 1 red bell pepper, cut into strips
  11. 1tb ginger
  12. 2 cloves garlic
  13. 4tb broth
  14. 1tb oyster sauce
  15. 1tsp sugar
  16. 1/4tsp red pepper flakes
  • Boil noodles in 6 quarts of salted water for 2 minutes. Drain and toss with scallions. Cook in a 12in skillet for 5-8 minutes. Flip and cook for 5-8 minutes. Set aside.
  • Meanwhile, marinate 3-5 with 1tb soy sauce, 1tb sherry and 1tb cornstarch for 10 minutes. Brown for 1 minute per side in 2 batches and set aside. Add bok choy stalks and bell pepper and cook for 2 minutes. Add 11-12 for 1 minute. Add back chicken and 13-16 mixed with remaining soy sauce, sherry and cornstarch and cook for 1-2 minutes. Serve with sliced noodle cake.
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