I stayed until late in the office and on the way back home have stopped by the dry-cleaner to collect a carpet that Hekate had confused with her litter (no details necessary); stopped by the supermarket to purchase the ingredients for the Hallowe’en treat I’ll be baking soon (creating Great Expectations here…), to top it all I had to face the abysmal situation of my fridge: half packet lettuce, a chicken leg thawed (thus cannot re-freeze it and order pizza!) and two green onions. The pantry, however, is always well stacked (this is the inheritance from my mom’s post-war attitude towards food) and thus I can always count on spices, dried noodles and what have you.
- 1 whole leg of chicken (skinned and boned)
- 2 tsp soy sauce
- 2 tsp rice vinegar
- 2 tsp fish sauce
- 1/8 tsp of cornstarch
- 1 pkt Shanghai-style noodles
- 1-1/2 teaspoons sesame oil
- shredded lettuce or bok-choy ( I have used the leftover of the other day packed lettuce)
- 1 large clove garlic, peeled and minced
- 2 small green onions (or a medium one)
- Oil (as called by recipe below and not necessarily e.v.o.)
- 1 Tbsp oyster sauce mixed with 1-1/2 Tbsp water
- 1/2 tsp sugar
Bone and skin the chicken leg and cut into bite-sized cubes. Add to the marinade ingredients. Marinate the chicken for 20 minutes.
While the chicken is marinating, cook the noodles in boiling water. Drain and rinse with cold water, drain again, and toss with the sesame oil.
Finely shred the lettuce. Dice the green onion.
In a wok, heat 2-1/2 Tbsp oil over high heat. Add the garlic. Stir-fry for 30 seconds) Toss in the chicken and the marinade. Stir-fry until it turns brown. Remove from the wok and set aside. Using a paper towel clean dry the wok.
Heat 2 Tbsp oil. Stir-fry for 1 minute the shredded lettuce. Remove from the wok and set aside.
Heat 1-1/2 Tbsp oil in the wok (using a paper towel clean dry the wok if necessary). When the oil is hot, add the noodles. Stir-fry quickly. Add the oyster sauce/water mix, tossing to coat the noodles. Add the cooked chicken and lettuce. Add the green onion and stir to heat through. Serve very hot.