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A noodle classic


  • Soak the shiitakes in hot water for about 30 mins. Drain well, discard the stalks and slice.
  • At the same time, blanch the Chinese sausages in simmering water. Then drain well and slice.
  • Whisk 1 tbsp soy with the Chinese wine, sugar, cornflour and sesame oil in a large bowl. Add the chicken, toss well and refrigerate for 30-60 mins.
  • Soak the noodles in boiling water until separated. Drain well. 
  • When ready, heat a little oil in a wok (or large non-stick pan) and toss the chicken for a minute or so until sealed. Remove. 
  • Wipe out the wok with kitchen paper towels and heat a little fresh oil. Add the shiitakes, sausages, celery and carrots. Briefly toss and then add ¼ cup stock, a good splash of soy and the oyster sauce. Continue tossing until the vegies are tender. Then return the chicken with the bok choy, snowpeas, beanshoots and noodles. Toss to heat through, adding more stock if needed, and taste the sauce for seasoning.
  • Serve with the spring onions sprinkled on top.


  • 6-8 dried shiitake mushrooms
  • 2 Chinese sausages
  • a good knob of ginger, grated
  • soy sauce
  • 1 tbsp Chinese wine (or dry sherry)
  • a good pinch of sugar
  • 1 tspn cornflour
  • 1 tspn sesame oil
  • 2 skinless, boneless chicken breasts, finely sliced
  • 1-2 packets noodles vegetable oil
  • 2 celery stalks, sliced
  • 6 baby carrots, sliced
  • ½ cup chicken stock
  • a good splash of oyster sauce
  • inner leaves of 2 bok choy, shredded
  • 10 snowpeas, shredded
  • a good handful of beanshoots
  • 2-3 spring (green) onions, shredded

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm