STIR-FRIED SHANGHAI NOODLES WITH OYSTER SAUCE

Serving Size: 1 - 2

Cooking Methode: Stir-Frying

Shanghai thick noodles 400 g [14 oz],
Chicken meat 120 g [4 oz] [shredded],
Bean sprouts 120 g [4 oz],
Carrot 50 g [2 oz] [shredded],
Green onions 2 [sectioned],
Ginger 2 slices
Premium Oyster Flavored Sauce 2 tbsp

Blended Sesame Oil 1 tsp, Corn starch 1 tsp
Premium Oyster Flavored Sauce 1 tbsp

1. Mix chicken meat with marinade.
2. Stir-fry bean sprouts with ginger in 1 tbsp oil.  Drain and set aside.
3. Sautee green onions in 2 tbsp oil.  Add chicken, carrot and stir-fry until done.
4. Stir in bean sprouts, thick noodles and Lee Kum Kee Premium Oyster Sauce.
5. Stir well until heated through.