Worcestershire Chicken Noodle

60-65gm wanton noodle

115gm minced chicken

1 medium-size onion, sliced thinly

1 nip garlic, chopped

25 gm julienne carrot

40 gm Bok Choy

11 gm spring onions(white part)

sugar and salt (if needed)

Sauces

1 tbsp oyster sauce

1 tbsp sweet light soy sauce

1 tbsp white vinegar

2 tbsp Lea and Perrins sauce

a dash of white pepper

1 cup chicken stock or 1 chicken cube plus 1 cup water

In a wok, heat 2 tbsp oil, when it's sizzling hot, add in and saute the minced chicken until it is in small pieces and slightly crispy. Add-in onions and saute for a minute, then mix in the garlic and saute for a few seconds, then add in carrots and stir fry, followed by Bok Choy, pour in the sauces, plus 1 cup of chicken stock or if do not have chicken stock, just pour in 1 cup of water and crumble in 1 chicken cube. Leave to simmer gently. 

Meanwhile, boil some water and blanch the wanton noodle and sieve in a colander the excess water. Mix the wanton noodle in the sauce. Close fire. Check and see if you need salt and sugar. Do not cook the wanton noodles. Just mix well all the ingredients. Serve hot garnish with chopped onions.