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Stir-fried Shanghai Noodles with Oyster Sauce

Preparation Time:   15  (mins)
Cooking Time:   5  (mins)
Cooking Method:   Saute Stir-fry
Cook level:   Normal


Shanghai thick noodles 400 g / 克
Chicken meat 120 g / 克 [shredded]
Bean sprouts 120 g / 克
Carrot (s) 50 g / 克 [shredded]
Green onion(s) 2 pcs [sectioned]
Ginger (s) 2 slices
Premium Oyster Sauce 2 tbsp / 湯匙


Premium Oyster Sauce 1 tbsp / 湯匙
Pure Sesame Oil 1 tsp / 茶匙
Corn starch 1 tsp / 茶匙

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

Tag: Shanghai noodles, Premium Oyster Sauce

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