Stir-Fried Chicken & Shanghai Noodles

• Thinly slice zucchini into half-moons. 
• Cut white ends of spring onion into 2cm pieces, 
then thinly slice the green ends.
• Finely chop garlic.
• Thinly slice long chilli (if using).
• Cut chicken thigh into 2cm chunks.
• In a medium bowl, combine chicken, sweet soy 
seasoning and a drizzle of olive oil.

• In a large frying pan, heat a drizzle of olive oil over 
high heat.
• When oil is hot, cook chicken, tossing occasionally, 
until browned and cooked through, 5-6 minutes. 
Transfer to a bowl. 

TIP: Chicken is cooked through when it’s no longer pink 
inside.

• Wipe out the frying pan, then return to medium-high 
heat with a drizzle of olive oil.
• Cook sliced mushrooms until just softened,  
2-3 minutes.
• Add zucchini and cook until tender, 4-5 minutes.
• Add garlic and white ends of spring onion and 
cook until fragrant, 1 minute. 

• To the frying pan, add cooked noodles, chicken, 
oyster sauce, the soy sauce, vinegar and water, 
tossing until well combined, 1 minute.
• Season to taste with pepper.