Ingredients
Method
1.Toast sesame seeds in a heated wok over medium heat, stirring, until golden. Remove from wok.
2.Cook noodles in a large saucepan of boiling salted water for 2 minutes or until just tender, drain, reserving 1 cup cooking liquid. Combine noodles with 1 tablespoon of the oil in a medium bowl, cover to keep warm.
3.Heat remaining oil in same wok, stir-fry garlic, green onion and half the chilli until fragrant. Add peanut butter, sauces, cooking wine and reserved cooking liquid, bring to the boil. Add snap peas, cook, stirring, 1 minute. Add choy sum and noodles, toss until choy sum is wilted. Serve sprinkled with remaining chilli, toasted seeds and extra green onion.
Choose an oyster-flavoured sauce without any seafood content such as mushroom oyster sauce. Check the label if you are unsure.
Note
