Hor Fun Stir-Fry with baby PakChoy
450g hor fun or flat rice noodles
12 shrimp balls, quartered
150g boneless chicken thigh, cut into small pieces
5 stalks baby pak choy, cut into 1/2 lengthwise
2 tsp rice vinegar
2 tsp chilli paste
¼ cup water
Salt to taste
1 tsp minced garlic
1 tsp minced ginger
2 tbsp oyster sauce
1/2 tbsp light soy sauce
1 tsp fish sauce
Place the minced garlic, ginger, oyster sauce, sugar, sesame oil, soy sauce, fish sauce and pepper into a bowl and mix until well combined.
Stir in the chicken pieces and set aside for 30 minutes
In a medium-sized pot boil some water. Add in a little salt.
Add pak choy into the boiling water, blanching for 1 1/2 minutes; remove from pan with a slotted spoon and sprinkle a dash of sesame oil. Set aside.
Prepare hor fun noodles as per instruction on the packet. Set aside.
Heat up a wok. Add a little vegetable oil in a wok and stir-fry the marinated chicken on high heat. Add the chilli paste and vinegar and water.
Once the meat is cooked through, turn off the heat and add in the noodles and mix well.
Transfer to a serving dish together with blanched pak choy, and if desired, garnish with chopped spring onions.