Noodle Kailan with Oyster Sauce

• Cook the noodles by adding to boiling water (until al dente) according to package directions and set to drain in a colander.
  
• Discard the hard end of Kailan or Pak Choy, slice in smaller strips if necessary. Clean with cold water.
  
• Blanch kailan or pak choy until just wilted. (ensure the vegetable is not overcooked). Set aside to drain.
  
• Chop the chicken into small dice. If you use chicken breast instead of chicken fillet, boiled the leftover bone with 150 ml water for stock.
  
• Chop the onion, put aside. Bruish or press the garlic clove with the flat side of a broad knife then chop finely.
  
• Heat 2 tbsp oil in a frying pan, sautee the onion and garlic until fragrant.
  
• Add the chicken & continue stir-frying until the chicken's colour turns to white.
  
• Add oyster sauce, fish sauce and pepper. Stir to mix.
  
• Add chicken stock or water, bring to boil. Add chicken broth powder if chicken fillet and normal water is being used.
  
• Beat the egg, push the chicken sauce in the edge of the pan's surface, drop the beaten egg direct onto the sauce, stir it quickly until the egg becomes scrambled.
  
• Cook shortly until the egg is well cooked. Adjust the seasoning. Add salt if necessary. Remove from heat.
  

Serving Method

• Put the noodles on a serving bowl, add the blanched kailan and top up with chicken-oyster sauce. Garnish with fried onion and green bird-eye chili if you like it spicy.