Ingredients

1 chicken breast fillet

¼ pack wide flat rice noodles (or you can use fresh if you are feeling fancy

2 sticks celery

2 cups sliced green vegies. I like beans, asparagus and zucchini for this dish

2 eggs

4 spring onions

2 cloves garlic crushed

2 tsp grated fresh ginger

1 tblsp black bean sauce

2 tblsp soy sauce

1 tblsp hot chilli sauce (sambal is a good option)

1 tsp fish sauce

¼ cup chicken stock

Method

Thinly slice chicken and brown in wok. Remove.

Beat egg and season. Cook in wok as a flat pancake. Do eggs one at a time. When cool roll up and then slice thinly.

Chop up the vegies and stir fry. While they are underway, cook your noodles. I like to break them up a little bit so that they mix in better later.

When vegies are almost done, return chicken to wok along with all the sauces and garlic and ginger. I usually mix all of these together first. Add spring onions and noodles and wok toss until your sauce thickens a little bit.

Plate it up and garnish either with some more sliced spring onion or some bean sprouts.

A nice match for this is a Semillion Sauvignon Blanc.

Serves 4