Ingredients

Sauce

• 1 tbsp oyster sauce
• 2 tbsp Chinese cooking wine (shoasing wine) (sub Dry Sherry, Mirin, Note 1)
• 1.5 tbsp soy sauce , light or all purpose (not dark soy)
• 1/4 tsp sesame oil
• 1 tsp sugar
• White pepper , one dash
• 3/4 cup (185ml) chicken stock / broth , low sodium
• 3 tbsps cornflour / corn starch

Crispy Noodles

• 200 g / 8 oz fresh chow mein noodles (Note 2)
• 4 tbsp water , separated
• 2 tbsp peanut oil (or vegetable or canola)

Stir Fry

• 150 g / 5 oz chicken , thinly sliced
• 1 tbsp peanut oil , if needed (or vegetable or canola)
• 2 garlic cloves , finely chopped
• 1/2 onion , sliced
• 1 carrot * , small, halved lengthwise then sliced on diagonal
• 1 bok choy * , stems and leaves separated with stems cut vertically into sticks
• 2 shallots/scallions * , cut into 5cm/2″ pieces
• 2 cups cabbage * , cut into 2.4cm / 1″ squares
• 1/2 cup (125ml) water

Instructions

Sauce & Chicken Marinade

• Mix the Sauce ingredients EXCEPT cornflour and chicken broth/stock.
• Remove 1 tbsp Sauce and mix through chicke. Leave to marinate 10 minutes+.
• Mix cornflour into Sauce until lump free.

Crispy Noodles

• Turn oven onto low (to keep noodles warm while you cook the topping).
• Divide noodles into 2 then shape into 20cm/8″ rounds. Keep them tangled – this holds them together while cooking.
• Heat 1 tbsp oil in skillet over medium high heat. Place 1 noodle cake into pan then drizzle over 2 tbsp water.
• Wait until the water evaporates (steam cooks the noodles), then pat down lightly and let the noodles cook for a further 1 to 2 minute until the bottom of the noodles are golden brown (lift up with a spatula to check).
• Slide noodles onto a plate, then flip upside down back into the pan. Cook for a further 1 1/2 – 2 minutes until golden brown, then transfer to tray and place in oven to keep warm.
• Repeat with remaining noodle cake.

Saucy Stir Fry Topping

• Add an extra 1 tbsp oil if needed, increase heat to HIGH. Add garlic and onion, cook for 30 seconds.
• Add chicken and cook until it changes from pink to white (still raw inside)
• Add the carrot and bok choy stems, cook 30 seconds.
• Add cabbage and leaf of buk choy, cook for 1 minute until they start to wilt.
• Add chicken broth, water, then Sauce and stir. Let it simmer for 1 – 2 minutes until the Sauce thickens to a syrup consistency (see video).