3 Bundles (300g) Egg Noodles (cooked)
1/2 Chicken Stock
1 TBSP Oyster Sauce
1 TBSP Soy Sauce
3 TBSP Black Soy Sauce
¼ tsp White Pepper Salt
1 tsp Sugar
1 TBSP Fresh Ginger (Grated)
1 TBSP Sesame Oil
8 Garlic Cloves (minced)
6 Green Onions (quartered)
6 Baby Bok Choy (quartered)
2 TBSP Cooking Oil
Hot Chili Oil
Prepare your sauce mixture. In a bowl combine the chicken stock, oyster sauce, soy sauce, black soy sauce, white pepper salt, sugar, fresh ginger, and sesame oil. Mix well and set aside.
In a wok, heat up cooking oil over medium high heat. Saute the garlic, white stems of green onions, and bok choy until fragrant.
Toss in your noodles and stir fry for 30 seconds.
Next add in the mixture and constantly toss the noodles until evenly coated in sauce. Stir fry until the liquid is completely reduced and noodles have absorbed all the sauce.
Add in more dark soy sauce for color and throw in the green stems of the green onions. Toss and combine well.
Serve and garnish with hot chili oil.
