Spicy Chicken and Bok Choy Noodles (Fiery, saucy, and so good!)

These noodles are ready in less time than it takes to order takeout! Saucy, spicy, and so delicious. You will never guess the secret ingredient in the sauce :D

INGREDIENTS

3 tbsp oyster sauce
2 tbsp soy sauce
2 tbsp ketchup
1 tbsp rice vinegar
1 tsp sugar
¼ tsp black pepper
1 pack refrigerated egg noodles (approximately 1 lb)
4 shanghai bok choy, bottom trimmed and large leaves separated
1 boneless skinless chicken breast, thinly sliced
½ tbsp cornstarch
Salt to taste
Pepper to taste
3 tbsp canola oil
1 small sweet onion, thinly sliced
3 green onions, greens thinly sliced into rounds and whites julienned
3 cloves garlic, finely minced
1 long red chili, thinly sliced

METHOD

Add oyster sauce, soy sauce, ketchup, rice vinegar, sugar, and black pepper to a small bowl. Whisk to combine.

Bring a large pot of water to a rolling boil. Add noodles and bok choy, and blanch for 30 seconds. Then drain into a colander.

Add chicken to a bowl and season with cornstarch and salt to taste. Mix well to combine.

Heat a large wok on high and add 2 tbsp canola oil. Once hot add chicken and stir fry for 2 minutes until completely cooked through. Then add onions, and cook until tender crisp. Transfer to a bowl.

Add remaining 1 tbsp of oil to wok, and reduce heat to medium. Add the julienned whites of the green onion, garlic, and chili. Stir-fry for 15-30 seconds or until the garlic smells fragrant.

Then add in noodles and bok choy, and top with sauce. Increase heat to high, and stir well to coat.

Lastly add chicken and onions, and fold through the noodles.
Remove from heat and garnish with sliced greens of the green onion. Enjoy!