2 packets of Num Num Chicken Flavour
200g chicken breast or thigh fillets
356g green cabbage
1 ½ tbsp peanut oil
2 cloves garlic
1 carrot
1 ½ cups bean sprouts
3 spring onions
65 ml water
2 tsp cornflour / cornstarch
1 ½ tbsp soy sauce
1 ½ tbsp oyster sauce
1 ½ tbsp Chinese cooking wine
2 tsp sugar
½ tsp sesame oil
White pepper
The first thing you need to do is make the sauce. To do this, start by mixing together the cornflour and soy sauce, then add in the remaining ingredients.
Pour 1 tbsp of the sauce over the chicken, mix till it’s coated and set aside to marinade for ten minutes.
Cook your Num Num noodles according to the package instructions.
Heat up some oil in a large frying pan over a high heat. Add garlic and stir fry for ten seconds. Add in the chicken and cook for one minute, giving it a slight tinge of browning but leaving the inside slightly raw.
Add the cabbage, carrot, and the white pieces of the spring onions. Stir fry for 1 ½ minutes until the cabbage is mostly wilted.
Add the noodles, Sauce and water. Stir fry for 1 minute, tossing constantly.
Add bean sprouts and the remainder of the spring onions. Toss through for 30 seconds or until the bean sprouts just start to wilt. Check your chicken is cooked through and finally remove the pan from the heat and serve immediately.