Oyster mushrooms with stewed chicken

Place the tofu between 4 layers of kitchen paper and push out as much moisture as possible with a flat hand.

Prepare the noodles according to the instructions on the packaging.

Cut the tofu into cubes of 1 x 1 cm.

Heat the peanut oil in a stirring stir fry the tofu with pepper and salt in 6 min. Golden brown. Scoop from the woks drain on kitchen paper.

Cut the chicken fillet into strips.

Slice the ginger.

Cut the oyster mushrooms into strips.

Cut the spring onion into small pieces.

Fry the chicken with the ginger and garlic for 3 minutes in the remaining oil in the wok.

Add the oyster mushrooms, oyster sauce, sesame oil and rice wine and cook for 4 minutes.

Add the tofu and spring onion and warm for 1 more minute.

Divide the noodles over the plates and spoon the chicken mixture on them.