Scallion Oil Noodles with Honey Soy Chicken

Steps

1. 1

   Bring a large pan of salted water to a boil.

2. 2

   Cut 4 of the spring onions into 1-inch pieces. Add them to a saucepan with 30g of avocado oil.

3. 3

   Set the saucepan over low/medium heat and cook until the scallions begin to char and become fragrant.

4. 4

   Add the soy sauce, 1 tablespoon of dark soy, and 15g of honey to the saucepan. Simmer for 1 minute.

   Start 1-minute timer
5. 5

   Turn off the heat and stir in the black vinegar. Set the sauce aside.

6. 6

   Finely slice the remaining 2 spring onions and chop the Chinese broccoli into bite-sized pieces; set these aside.

7. 7

   Heat a large frying pan or wok over medium heat. Once hot, pour in 1 teaspoon of avocado oil.

8. 8

   Add the chicken mince to the pan and cook over medium/high heat, breaking it up with a spoon, until it takes on some color.

9. 9

   Reduce the heat and add the remaining 1 tablespoon of dark soy, 15g of honey, and the grated garlic. Cook for 1 to 2 minutes until the sauce reduces and the chicken is glossy.

   Start 2-minute timer
10. 10

    Deglaze the pan with the Shaoxing wine, scraping up any browned bits. Remove the chicken from the pan and set aside.

11. 11

    Blanch the Chinese broccoli for 2 minutes in the boiling water. Remove with a slotted spoon and set aside.

    Start 2-minute timer
12. 12

    In the same pan of boiling water, cook the noodles according to package instructions. Drain the noodles.

13. 13

    Add the drained noodles to the chicken pan (or a large bowl). Pour over the prepared scallion oil sauce and toss until homogenous. If the sauce is too sticky, add a splash of noodle cooking water to loosen it.

14. 14

    Divide the noodles between two bowls. Top with the cooked chicken, blanched Chinese broccoli, and a heap of the fresh sliced spring onions.

15. 15

    If using, place an egg yolk on top of each bowl. Mix everything together before eating.