100 g Rice Noodles

2 chicken breasts (thinly sliced into squares)

50 g firm tofu (cut into small cubes) – optional

2 garlic cloves (chopped)

½ box of white button mushrooms

1 beaten egg

1 apple of your choice (cut into cubes)

2 Tbsp canola oil

1/2 tsp sugar

1 tsp fish sauce

1 ½ Tbsp oyster sauce

Handful (60 g) of bean sprouts or thinly sliced cabbage

¼ cup water

10g green onion (about 1 green onion) cut into 1-inch pieces

1.  In a small bowl, mix water, oyster sauce, fish sauce, and sugar. Mix well.

2. Cook rice noodles as per package instructions and set aside.

3. Add oil to wok. On medium heat, fry garlic and tofu until golden brown in colour (about 1 minute).

4. Add sliced mushrooms and apple. Cook for about 2 minutes.

4. Add chicken and cook until the chicken is no longer pink in colour and then add beaten egg.

5. Add sauce mixture (from step 1). Stir well.

6. Add cooked noodles.

7. Finally add bean sprouts and green onions. Stir well.

Optional: Sprinkle the final dish with ground peanuts and juice from a lime.