Page 252 - YC Cooking School

Tools

Wok
Knife

Chopping board

What to do:

1. Preheat a wok or large frying pan over a high heat.
2. Once hot, add a glug of peanut oil and swirl to coat the pan.
3. Add the chicken strips and stir-fry until golden brown.
4. Add in the ginger, garlic, chilli, coriander stalks, mushrooms, bok choy and half the
spring onions and stir-fry for another 30 seconds, making sure you constantly move
the ingredients around in the wok.
5. Sprinkle the cornflour over the chicken and vegetables to coat them.

6. Add the chicken stock, stirring well so that nothing sticks to the bottom of the pan.
7. Once the sauce has come to the boil and has thickened slightly, remove the wok from
the heat and add the soy sauce, lime juice and some freshly ground black pepper.
8. Add the cooked noodles and toss to combine.
9. Serve immediately, topped with toasted peanuts, spring onions and fresh coriander
leaves.

© Recipe copyright of Kamini Pather

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