227g can sliced water chestnuts, drained, thinly sliced
1 tablespoon vegetable oil
500g chicken breast stir-fry strips
3 garlic cloves, crushed
1/4 cup oyster sauce
2 tablespoons soy sauce
2 tablespoons shao hsing (Chinese rice wine)
1/4 teaspoon ground white pepper
2 carrots, cut into matchsticks
1/2 cup bean sprouts, trimmed
3 green onions, thinly sliced
2 teaspoons sesame seeds, toasted
1 sliced long red chilli, to serve
Cook noodles following packet directions. Drain. Place in a bowl. Add 1/2 the sesame oil. Toss to combine.
Meanwhile, combine cabbage, pak choy and water chestnuts in a bowl.
Heat vegetable oil and remaining sesame oil in a wok or large frying pan. Stir-fry chicken for 5 minutes or until browned. Add garlic, sauces, shao hsing and pepper. Stir-fry for 2 minutes or until chicken is cooked through and sauce mixture thickens slightly.
Arrange noodles, cabbage mixture, chicken mixture and carrot in serving bowls. Top with bean sprouts, green onion, sesame seeds and chilli. Serve.