Ingredients
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3 teaspoons chili powder (use 2 tsp if cooking for spice-conservative eaters!)
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6 tablespoons cornflour
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3 teaspoons salt
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2 -4 tablespoons peanut oil
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2 chicken breasts, sliced
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4 spring onions, sliced
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2 tablespoons mirin or 2 tablespoons sherry wine, but mirin is better
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2 (500 g) packages hokkien noodles
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2 tablespoons oyster sauce
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1 carrot, thinly sliced for stir frying
Instructions
- Combine chilli powder, cornflour and salt; thoroughly coat chicken slices.
- Heat peanut oil in wok over med-high heat, cook chicken in 4 batches, adding more oil between batches if necessary.
- Remove from wok and leave on paper towels to drain.
- Put hokkein noodles in a strainer and run under warm water, using your fingers to separate the noodles.
- Re-heat wok over medium heat, add a splash of oil and stir-fry carrot and spring onion for 1 minute.
- Add noodles and mirin, toss for 1 minute.
- Add oyster sauce and 2 tab water, stir through then cover and steam for 2-3 minutes.
- Add chicken, toss, cover and steam 30 seconds.
- Serve into warm bowls and enjoy!