Ingredients:
3 teaspoons chili powder ( use 2 tsp if cooking for spice-conservative eaters!)
6 tablespoons cornflour
3 teaspoons salt
2 -4 tablespoons peanut oil
2 chicken breasts, sliced
4 spring onions, sliced
1 carrots, thinly sliced for stir frying
2 tablespoons mirin or 2 tablespoons sherry wine, but mirin is better
2 (500 g) packages hokkien noodles
2 tablespoons oyster sauce
Directions:
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!
Servings: 4
Time preparation: 5 min.
Time total: 15 min.