Page 173 - EBOOK_81 Homestyle Recipes With The True Taste Of Indonesia

3 tablespoons oyster sauce

¼ teaspoon ground white pepper

½ cup (125 ml) water

2 green onions (scallions), rinsed and sliced diagonally into 1 in (2.5 cm) lengths

1 cup (100 g) fresh bean sprouts

1 Soak the rice noodles in warm water for at least ½ an hour. Drain and set aside.

2 Dice the chicken breasts and set aside.

3 Heat the oil in a large wok over high heat, add the garlic and shallots and sauté for 1
to 2 minutes until fragrant and lightly browned.

4 Toss in the chicken pieces and stir-fry for 2 to 2 ½ minutes.

5 Add the drained noodles to the wok. Stir-fry for about 3 minutes, taking care to fold
the noodles over with the spatula so as not to break them. Reduce the heat to medium
high.

6 Add the thick black soy sauce, soy sauce, oyster sauce, white pepper, and water.
Toss the noodles to mix all the ingredients well. Add the green onion and bean
sprouts. Toss again until well mixed and serve immediately.