Ingredients
- 2 Carrots
- 2 bunches of pak choy
- 2 spring onions
- 500g chicken thighs
- 150g oyster sauce
- 150g tomato paste
- 60ml worcestershire sauce
- 180g x 2 soba noodles
- 40g toasted sesame seeds
- 40g fried shallots
- 5g chili flakes
- 1 tbspn Brown sugar
Method
- Thinly slice carrots, pak choy and spring onions. (keep pak choy stems and leaves separated).
- Cut chicken into 2cm chunks.
- Heat oil in wok and cook chicken till browned. Remove from wok.
- Add carrots and cook till softened. Add stems of bak choy for 2 mins then add leaves till all softened.
- Heat saucepan of water and cook soba noodles to instructions.
- Meanwhile mix oyster sauce, tomato paste, Worcestershire sauce and sugar together to form a paste.
- Add chicken, sauce carrots and pak choy to wok and stir through. Then serve hot.
- Keep spring onions, shallots and chili flakes separate to serve.
Product used in recipe
- Hakubaku - Hakubaku Organic Soba
