Recipe Card 001 · Mains

Scallion oil noodle, made balanced.

A classic Shanghai comfort dish, folded together with poached chicken so it holds up as a real meal, not just a side.

Dietitian Joey // Nutrition, per serving

Calories

Fat

Carbs (fibre 3g)

Protein

Estimated. A number, not a verdict.

Dietitian Notes

Chicken breast gives lean protein while wood ear mushroom adds a fibre boost. The oil is the biggest fat contributor here: a tablespoon is enough, but add a little more if it runs dry.

Total time

20 min

Serves

Equipment

One pan

Skill

—

Make again?

—

Dietitian Joey //

Ingredients

Dried thin noodle50 g

Scallion1 stalk

Dried wood earhandful

Poached chicken breast, cooked130 g

Neutral oil1 tbsp

— Sauce

Light soy1 tbsp

Dark soy1/8 tbsp

Oyster sauce1 tsp

Monk fruit sweetener, or sugar1/2 tsp

6 steps

The method

Cut scallion into 2-inch lengths. On low-medium heat, pour in a tablespoon of neutral oil and stir-fry the scallion whites until slightly browned, then add the rest until charred.

Set the scallion aside and let the pan cool slightly before adding the sauce.

Bring a pot of water to a boil. Cook the dry noodles and wood ear for 2–3 minutes without overcooking.

Drain and transfer to a serving dish. Add the cooked chicken to warm through, then drain and top over the noodle.

In the scallion oil pan, mix in the light soy, dark soy, oyster sauce and sweetener.

Drizzle the scallion oil mixture over the noodle, stir through, and enJOEY!