Thai Chicken & Ginger Noodle

marionskitchen.com

Spanishpeanut

400g (14 oz) chicken thighs, thinly sliced

1 tsp dark sweet soy sauce

½ tsp ground white pepper

¼ cup oyster sauce

1 tbsp fish sauce

1 tsp sugar

2 tbsp vegetable oil

3 garlic cloves, roughly chopped

1 onion, sliced into wedges

4cm piece (about 40g/1.4 oz) finely julie nned ginger

150g (5 oz) mixed mushrooms e.g shitake and wood ear mushrooms*, trimmed and sliced

150g (5 oz) rice stick noodles

3 spring onions, trimmed and cut into batons

Directions at marionskitchen.com

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