Serves 2

Ingredients

Lecker’s chicken sausages Hong Kong style
1 1/2 cups Egg noodles
1 lt chickewn stock (warm)
2 Bok Choys Small to med size.
1 lt boiling water
1 table spoon oyster sauce
2 tablespoon vegetable oil

Method

Add noodles to boiling stock in a sauce pan, allow to gently boil, remove after 4 to 6 minutes, until noodles are soft but not mushy.
Meanwhile add oil to a med heated pan, add the sausages.
Never pierce the sausages and sautee at med heat not too high or the casing will busrt.
Allow to rest for 4 minutes in a dish.
Add bok choy leaves into boiling salted water, allow to blanch for 2 minutes only, remove, drain and plate with the sausages and noodles, drizzle oyster sauce on the bok choy only. Enjoy.