Ingredients|
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| 200g chicken thigh, skin removed and thinly sliced |
| 2 tbsp peanut oil, or other vegetable oil |
| 2 thick slices of ginger, bruised |
| 3 cloves garlic, roughly chopped |
| 2-3 large leaves of Chinese cabbage, sliced |
| 1 small carrot, cut into matchsticks |
| 100g peeled and deveined raw prawns, butterflied |
| 1 tbsp oyster sauce |
| 1 tsp light soy sauce |
| 1 tsp dark soy sauce |
| ¼ tsp ground white pepper |
| a pinch of caster sugar |
| 1 cup chicken stock, or water |
| 500g thick fresh Hokkien noodles |
| 1 tsp cornflour mixed into 1 tbsp cold water |
| ½ cup coriander leaves, to serve |
| 2 tbsp fried shallots, to serve |
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| Chicken Marinade |
| 1 tsp soy sauce |
| 1 tsp Shaoxing wine |
| 1 tsp cornflour |
| ½ tsp sesame oil |
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Method|
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| Combine the chicken with the chicken marinade ingredients. |
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| Heat a wok until it is very hot and add in the oil around the edges so it runs into the bottom of the wok. |
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| Add in the ginger first and then after a few seconds, the garlic. Toss the garlic and ginger around in the oil until the garlic starts to brown and then add in the chicken. |
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| Stir fry the chicken until it starts to brown, add in the cabbage and carrot, and then the sauce ingredients except the chicken stock. |
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| When the vegetables soften, add in the chicken broth and bring to the boil. |
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| Add the prawns and cook through. Taste the sauce forming in the bottom. It should taste strong and flavourful. |
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| Adjust for seasoning. |
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| Poke a few holes in the bag of noodles and massage gently to loosen them. |
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| Add in the noodles and stir fry to combine. Continue to cook for about 2-3 minutes until the noodles are nearly al dente. |
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| Pour over the cornflour mixture, and stir through until the sauce is thickened and coating the noodles. Transfer to a plate, garnish with coriander and fried shallots. |
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