Shanghai Pasta

Ingredients 

• 2 boneless chicken breasts, cut into 1 inch cubes
• 1 1/2 cups macaroni, boiled
• 2 tablespoons blended sesame oil (til oil) 
• 1 tablespoon finely chopped garlic 
• 1/2 tablespoon finely chopped ginger 
• 3-4 Spring onion bulbs, chopped
• 3-4 shiitake mushrooms, soaked, drained and sliced
• 6-7 button mushrooms,quartered
• 1 pak choy, sliced
• 3 teaspoons light soy sauce
• 2 teaspoons dark soy sauce
• 1 tablespoon cornflour/ corn starch slurry
• 1 teaspoon brown sugar
• 2 tablespoons chopped spring onion greens  + to garnish
• Salt to taste
• 2 tablespoons toasted white sesame seeds 2 + to garnish

Method

1. Heat 2 tbsps blended sesame oil in a non-stick pan, add chicken cubes and saute on high heat for 5-6 minutes. Drain onto a plate.
2. Add garlic and ginger, mix and saute for 1 minute. Add spring onion bulbs, mix and saute till lightly colored.
3. Add shiitake mushrooms and button mushrooms, mix and saute for 2-3 minutes.
4. Add pok choy, mix and saute doe 1-2 minutes
5. Add soy sauce, dark soy sauce, cornflour slurry and brown sugar, mix and saute for 2-3 minutes.
6. Add sautéed chicken and boiled macaroni, mix well and cook for 1-2 minutes.
7. Add spring onion greens, salt and toasted white sesame seeds and mix well.
8. Transfer into a serving bowl, garnish with spring onion greens and white sesame seeds and serve hot.