Bok Choy and Chicken Stir-Fry over Noodle Pancake

Pancakes with a crisp crust of tender chicken for dinner are tastier than takeaway, and just as fast.
Preheat the oven to 200 degrees. Boil the noodles according to the instructions on the package. Drain the water. Preheat 1 tablespoon Heat the vegetable oil and sesame oil in a medium nonstick skillet over medium-high heat. Spread the noodles evenly in the pan and cook, turning once, until they are browned and crisp, about 5 minutes on each side. Keep warm in the oven.Meanwhile, cut the chicken into thin strips. Season the chicken with salt and pepper and set aside. For bok choy, trim the base and separate the leaves; if they are longer than 3 inches, cut them in half crosswise. Rinse and dry the bok choy thoroughly in a salad bowl. Combine oyster sauce, soy sauce, and 2 teaspoons sesame oil in a small bowl; set aside.Preheat a wok or large nonstick skillet (not non-stick) over medium-high heat until hot when you run your hand over the bottom. Add the remaining 1 tbsp. l. saute in the vegetable and sesame oil, add the chili, garlic and ginger and cook, stirring, until fragrant, 10 seconds. Add the chicken and sausages and cook, stirring occasionally, until the chicken is no longer pink, 1 to 1 1/2 minutes. Add the bok choy and cook, stirring with tongs, until it starts to brown, 1 minute. Add the oyster-soy mixture and cook until the sauce boils, 30 to 45 seconds. Place the pancakes on a cutting board and brush with the roasting oil. Serve immediately.* Fresh Chinese noodles can be found in the refrigerator section of your grocery store, usually next to groceries, and oyster sauce can be found in the Asian food section. Lopchong can be found in Asian markets and in amazon.com .