Curtis Stone's stir-fried rice noodles with chicken and vegetables

Step 1

In a small bowl, whisk the oyster sauce, soy sauce, chilli garlic sauce, if using, and 2 tablespoons water.

Step 2

In a large pot of heavily salted boiling water, cook the noodles for 4-5 mins or until al dente. Rinse the noodles under cold water. Drain.

Step 3

Heat 1 tablespoon of the oil in a wok or large heavy frying pan over medium-high heat. Add the chicken and cook, without stirring, for 2 mins or until the chicken is well browned on the bottom. Continue cooking, breaking up the chicken into small clusters, for 2-3 mins or until just cooked through.

Step 4

Transfer the chicken to a heatproof bowl and set aside.

Step 5

In the wok over high heat, heat the remaining 1 tablespoon oil. When the oil is smoking, add the mushrooms, carrot and onion and stir-fry for 2 mins or until the mushrooms are tender. Stir in the cooked chicken and then the sauce mixture. Add the noodles and toss until well combined and heated through.

Step 6

Divide the noodle mixture among 4 serving bowls. Garnish with spring onion and serve immediately.