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375 grams thin, fresh egg noodles -- cooked as directed
1 tablespoon oil
1 medium onion -- sliced
2 cloves garlic -- crushed
1 teaspoon grated fresh ginger (or 1/4 tsp. ground)
250 grams button mushrooms -- fresh, sliced
300 grams chicken fillets, cut in small pieces
1 small red pepper -- sliced
250 grams Chye Sym (mustard greens) -- coarsely chopped
2 tablespoons oyster sauce
2 tablespoons light soy sauce
2 tablespoons cornstarch
1 tablespoon mild sweet chili sauce
1 teaspoon chicken stock powder
1/2 cup water
Heat oil in wok; cook chicken until no longer pink. Remove. Add onion, garlic, ginger, mushrooms and red pepper, stri-fry until softened slightly. Add chye sym and chicken, sauces, cornstarch and stock powder blended with water. Stir until chye sym has wilted. Add noodles, stir until hot. Boneless, skinless chicken breast may be substituted for the chicken fillets.