Directions

1. Make garlic oil: In a small pot on medium heat, add 1 cup canola oil with peeled garlic cloves. Cook for 25-30 min. Once garlic turns light brown, turn off the heat and let it rest for 1 hour. Separate the garlic from the oil, and store oil in airtight container.
2. Marinate chicken: Cut boneless skinless chicken breasts into small thin strips (2 x ¼ inches) and add: ¾ Tbsp sesame oil, ½ Tbsp oyster sauce, 1 tsp cornstarch,½ tsp sea salt
3. Prepare veggie mix with Yu Choy, cabbage, carrots, spring onions and Chinese celery
4. Make candlenut paste: In a blender add the ½ small sweet onion, 3 toasted candlenuts, 3 shallots and 2 Tbsp of vegetable oil and blend until the mixture turns into a smooth paste
5. Prepare egg strips: Make 2 thin omelettes using the 3 eggs. Cut into long strips
6. Prepare noodles and seasoning: Boil noodles for 4-5 min until tender. Add the following to noodles and mix well: 4 Tbsp Bango sweet soy sauce, 2 Tbsp soy sauce, 2 Tbsp garlic oil, Dash of white pepper
7. Main cooking steps: Add 2 Tbsp of garlic oil to a wok under medium high heat. Saute the candlenut paste until light brown in color. Add another Tbsp of garlic oil and cook the chicken pieces until fully cooked about 3-4 min. Change temperature to high heat. Add vegetable mix. Add a pinch of salt and black pepper. Stir fry for 2-3 min. Add noodles. Mix noodles well with the other ingredients