Asian-Inspired Soya and Chicken Noodle Bowl

1.Prepare the rice noodles according to package instructions: typically, soak in hot water for 5-7 minutes until tender but firm. Drain and set aside.

2.In a small bowl, combine soy sauce, oyster sauce, and sesame oil. Set aside.

3.Heat the vegetable oil in a large wok or deep skillet over medium-high heat until shimmering.

4.Add the sliced chicken breast to the wok and stir-fry for 4-5 minutes until the chicken is cooked through and lightly browned. Remove chicken from the wok and set aside.

5.In the same wok, add the sliced onion, red bell pepper, snap peas, garlic, and ginger. Stir-fry for 3-4 minutes until the vegetables are crisp-tender.

6.Return the cooked chicken to the wok with the vegetables. Pour the soy sauce mixture over the contents and toss well to coat everything evenly. Cook for another 1-2 minutes to blend flavors.

7.Add the béchamel sauce to the wok and gently stir to combine, creating a creamy, savory coating over the chicken and vegetables. Adjust seasoning with salt and pepper to taste.

8.Add the drained rice noodles to the wok and toss gently to combine all ingredients thoroughly, ensuring noodles are heated through and coated with the sauce.

9.Divide the noodle bowl among serving plates. Garnish with sliced spring onions and toasted sesame seeds if using.

10.Serve immediately, enjoying the fusion of Asian flavors with a creamy béchamel twist.