- 1 onion
- A 200g punnet of white mushrooms
- A head of pak choi
- A 250g pack of chicken breast mini fillets
- ½ x 250g pack of pad Thai noodles
- A 50g sachet of hoisin sauce
- 1 tbsp tamari
- 3 tsp olive oil
- Deep frying pan or wok
Peel and finely slice the onion. Finely slice the mushrooms. Separate the pak choi leaves and finely shred the leaves and stems.
Warm 2 tsp oil in a deep frying pan or wok. Add the chicken. Fry over a medium heat for 10 mins, turning now and then till the chicken is a dark golden brown and cooked through.
While the chicken is cooking, bring a pan of water to the boil. Add 1 nest of noodles. Simmer for 3 mins. Drain and tip back into the pan. Add 1 tsp oil and swirl to mix through the noodles.
Add the onion to the wok with a splash of water. Stir fry for 5 mins till the onion is golden brown. Add the mushrooms. Stir fry for 5 mins till the onion looks juicy.
Lift the chicken out of the pan and shred with two forks. Add the shredded chicken, pak choi, hoisin sauce and 1 tbsp tamari to the wok.
Stir fry for 5 mins to heat everything through and wilt the pak choi.
Add the noodles to the wok. Lift up and drop everything a few times with the fork to mix them all together. Warm for 1-2 mins. Divide the chop suey between two plates and serve straight away.
Use your noodle
Ever tried a noodle frittata? Simply cook your leftover noodles then toss into a hot frying pan with some stir-fried veg. Pour in 6 beaten eggs. Cook till set, then grill to brown. Serve in wedges with hoisin sauce.