- Whisk the dark soy, oyster sauce, peanut butter and sriracha together until smooth. Add 3 tbsp of water and mix well.
- Cook the noodles for 4-5 minutes or until al dente in a pan of boiling water. Drain and set to one side.
- Meanwhile, heat the wok until smoking and add the oil. Chuck in the chicken and stir-fry for 3-4 minutes until just cooked. Add the bak choi and continue to stir-fry for 2-3 minutes until tender. Add the garlic and stir-fry for 30 seconds until fragrant
- Put the noodles and sauce into the wok and stir-fry for 1-2 minutes until everything is completely coated. Divide between two bowls and garnish with the spring onions and sesame seeds. Grab your chop sticks and dive in.
2 tsp dark soy sauce
1 tbsp oyster sauce
1 tbsp peanut butter
1 tbsp sriracha, plus extra to serve
200g medium egg noodles
1 tbsp ground nut oil
2 x boneless skinless chicken thigh fillets sliced thinly (220g)
100g baby bak choi, quartered
3 cloves garlic, finely chopped
1 spring onion, finely chopped
Sesame seeds to serve