The vegetables were stir-fried first in a little sunflower oil, at a high heat initially, but reduced a minute or so after the vegetables were added to the wok (I use an electric cooker, and the hobs take a while to cool down). The vegetables included mushroom slices, bamboo shoots, bean sprouts, green cabbage, onion, and red chilli (deseeded).
I added the chicken pieces, which had been marinaded and pre-cooked in chicken stock with ginger. The stir-fry was on the hob altogether for seven minutes.
The vegetables and chicken pieces were then decanted to a pre-heated serving plate, and the wok was now used to fry the noodles. I added sunflower oil to the wok and cooked the noodles for two minutes at a medium heat, stirring frequently to prevent sticking (the noodles came vacuum-packed, and ready to cook).
Once ready, the noodles were added to the serving plate, and the vegetables and chicken were mixed through. The dish was drizzled with soy sauce. Delicious!
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