1kg chicken breast, cut in to strips
50g Essential Cuisine Master Stock Base
25ml gluten free soy sauce 25ml mirin
25ml sake, use white wine if unavailable
50ml vegetable oil
250g red onion, peeled and finely sliced
250g button mushrooms, sliced
250g leek, washed and cut into fine strips
250g carrots, peeled and cut into fine strips
250g bean sprouts
250g pak choi, shredded
250g red pepper, deseeded and finely sliced
750g udon noodles, cooked to manufacturer’s instructions
60 cooked tiger prawns
50g oyster sauce
1. In a suitable bowl mix together the Essential Cuisine Master Stock Base, soy sauce, mirin and sake, add the chicken and thoroughly mix together. Cover and chill in the refrigerator for at least one hour
2. Using a suitable wok on a high heat add half the vegetable oil and fry the chicken until cooked (this may need to be done in small batches). Remove the chicken from the wok and keep warm in a suitable container
3. Pour in the remaining oil and fry the onions, leeks, carrots, peppers and mushrooms for 1-2 minutes. Add the remaining vegetables and fry for a further 3-4 minutes, keep the ingredients moving. Add the cooked chicken, prawns and noodles to the wok, keep stirring and add a little water if a touch dry
4. Stir in the oyster sauce and master stocks, mixing thoroughly and serve in warm bowls
Garnish with roasted chopped peanuts, crispy shallots or fresh chilli for extra texture! Replace the udon noodles with rice noodles to make this dish gluten free!