Chicken breasts (500g)
Garlic (1 clove)
Straight to wok thick noodles (2 packs)
Tamari soy sauce
Dark soy sauce
Sesame seed oil
(Vegetables, Amounts may vary)
Chop the chicken breasts into pieces and put them in a bowl. Mix all of the sauces and the sesame oil in the bowl with the chicken. Add a generous amount of dark soy sauce and fewer amounts of the other sauces. Season the mixture with a little salt and pepper and leave the mixture aside for a while. For more flavour leave the chicken in the marinade over night. Chop half an onion and one clove of garlic and put aside along with chopped mushrooms and cauliflower florets. Set the florets to boil for 7 minutes. When softened remove them and set them aside. The proportion of vegetables you wish to put in can vary depending on taste.
Heat some olive oil in a wok. When the oil is hot put the seasoned chicken in the wok. Fry the chicken until it is done. Just before the chicken is completely done, add the onions, garlic and mushrooms and stir about with the chicken. Make sure the chicken is done and the mushrooms are softened before adding the rest of the vegetables. Also make sure that the onions do not brown. At this point lower the heat and add some more soy sauce. Stir fry the ingredients for two minutes before adding the noodles. Stir the noodles into the other ingredients allowing them to soak up the sauces. Beat two eggs and mix this in with the noodles. Keep on a low heat for 2 minutes then serve.