Five-Spice Chicken and Bok Choy Noodles

Instructions

1. 1

   Put the water in a covered 5-litre saucepan over high heat. While it comes to a boil, trim and wash the bok choy thoroughly, then thinly slice the stalks and leaves, keeping them separate. Slice the scallions, separating the white and green parts. Mince the garlic and peel and grate the ginger.

2. 2

   Mix the five-spice powder, sweet chili sauce, light soy sauce, black vinegar, fish sauce and black pepper in a small bowl.

3. 3

   Heat the vegetable oil in a 30 cm deep sauté pan with at least 4-litre capacity over medium-high heat. Add the chicken and cook for 6–8 minutes, breaking it into small pieces, until its released moisture has mostly evaporated and some pieces are browned.

4. 4

   Add the scallion whites, garlic and ginger to the chicken. Stir for 1 minute, then pour in the mixed sauce and stir for another 30 seconds.

5. 5

   Meanwhile, add the noodles to the boiling water. Cook uncovered according to the packet instructions, usually 4–6 minutes, until just tender. Set a timer so they do not overcook while you finish the chicken.

6. 6

   While the noodles boil, stir the bok choy stalks into the chicken and cook for 2 minutes. Add the leaves and scallion greens and cook for another 2–3 minutes, stirring, until softened. Check several places in the chicken mixture with a food thermometer; the chicken must reach 74°C/165°F.

7. 7

   Reserve 60 ml of the noodle cooking water, then drain the noodles. Add the noodles, reserved water and sesame oil to the chicken pan. Toss over medium heat for 1–2 minutes until evenly coated and hot, then divide among four bowls.