Ingredients
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180 g Maggi 2-minute noodles (any brand depending on the texture of noodles you prefer)
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2 small chicken legs, cubed
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3 garlic cloves, chopped
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1 cup bok choy
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1 cup bean sprouts
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3 -4 tablespoons oil
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1 tablespoon dark soya sauce
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1 tablespoon oyster sauce
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2 -3 tablespoons sambal oelek chili paste, belachan
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1 shallot, chopped and fried until crisp and light brown
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4 fresh chilie bell peppers, padi (small chilies)
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3 tablespoons ketchup
Instructions
- Marinate the chicken cubes with sesame oil for about 10 minutes.
- Mix sauce ingredients in a small bowl.
- Cook the instant noodles in boiling water for about 3 minutes and drain and rinse with cold water.
- Stir fry the chicken cubes until cooked.
- In a separate wok, fry the garlic in oil until fragrant.
- Add cooked noodles, followed by cooked chicken.
- Stir fry for about 2 minutes.
- Add bok choy and beansprouts to the wok.
- Add sauce ingredients to the wok and continue to stir fry on medium to low heat for about 5 minutes.
- Mix sauce well into the noodles.
- Serve with fried shallot and chilie garnish.