For the sauce
• Two inch piece of fresh root ginger
• Two garlic cloves
• Three tablespoon tomato ketchup
• Two tablespoon oyster sauce
• Two tablespoon reduced-salt soy sauce
For the noodles
• One big red pepper
• Five spring onions
• Half or four hundred gram bag beansprouts
• One large or two small chicken breasts
• Three nests medium egg noodles
• One tablespoon sunflower oil
Method of preparation
• Use a potato peeler to remove the casing from the ginger. Remove skin, and then carefully grate one tablespoon from the root. Put in a vessel, crush in the garlic, and add the oyster sauce, soy sauce, ketchup, and three table spoon of water. Stir.
• Use a piercing knife to cut the pepper into quarters on a panel. Eliminate the seeds and stalk, then slice obliquely into strips. Cut the ends from the spring onions, and cut the green and white of the onion along. Open the bag of beansprouts. Cut the chicken into bite-size pieces.
• Boil a large pan of water on the hob. When the water is boiled, drop in the noodles, turn off the heat and set the timer to four minutes. When the time is up, drain in a strainer or a large filter in the sink. Ask an adult to help you.
• With everything prepared, you can now start cooking. Heat the wok – it’s hot sufficient when it starts to smoke. Add the oil as per the requirement and then add chicken. Use a wooden spoon to keep moving the chicken around the wok until it is half white, half pink. Add the pepper and stir-fry for an additional one minute.
• Now pour the sauce into the wok and stir well until it starts bubbling.
• Add the beansprouts, noodles, and spring onions a handful at a time, then pitch into the sauce until it is well covered, moving constantly until the beansprouts wilt. Serve hot in a bowl an easy way is to use pincers.