1 lb, 5 oz Shanghai noodles
1 tbsp olive oil
1 tbsp julienned fresh ginger
1 lb, 2 oz chicken breast fillets, cut crossways into 1 cm slices
2 cloves garlic, crushed
1/4 cup soy sauce
3 tsp sesame oil
1 lb, 9 oz baby bok choy, sliced lengthwise
2 tbsp sesame seeds, toasted
Cook noodles in a saucepan until tender. Drain and rinse under cold water. Drain again.
Heat the oil in a wok and swirl to coat. Add the ginger and stir-fry for 1 minute. Add the chicken and stir-fry for a further 3/5 minutes.
Add garlic and cook for a further 1 minute. Pour in the soy sauce and sesame oil and toss to coat. Add the bok choy and noodles and stir-fry until the bok choy is tender and the noodles are warmed through. Place in individual serving bowls, sprinkle with sesame seeds, and serve.