Ingredients

• 1.5 tbsp vegetable or peanut oil
• 2 garlic cloves , finely minced (Note 1)
• 1/2 onion , finely sliced
• 300g / 10oz chicken or other protein , sliced 0.5cm / 1/5″ thick (Note 2)
• 2 medium carrots , peeled and cut into 4 x 0.75cm / 1.75 x 1/3″ batons
• 1 large red capsicum / bell pepper , sliced (or 2 small)
• 6 green onions , cut into 5 cm/2” lengths
• 500g / 1lb Lo Mein, Hokkien or other medium thickness egg noodles, fresh, , prepared per packet (Note 3 for dried)
• 1/4 cup (65ml) water

Sauce:

• 4 tsp cornflour / cornstarch
• 2 tbsp dark soy sauce (Note 4)
• 2 tbsp soy sauce or light soy sauce (Note 4)
• 1 tbsp Chinese cooking wine or Mirin (Note 5 subs)
• 1 tsp white sugar (omit if using Mirin)
• 1/2 tsp sesame oil , toasted, optional (Note 6)
• 1/4 tsp white pepper (sub black)

Garnish (optional):

• Green onion , finely sliced

Instructions

• Sauce: Mix cornflour and dark soy until lump free, then add remaining Sauce ingredients.
• Season Chicken: Transfer 2 tsp Sauce into bowl with chicken. Toss to coat.
• Heat oil in a wok or large heavy based skillet over high heat until smoking.
• Add onion and garlic, stir 30 seconds.
• Add chicken, stir until white on the outside, still raw inside – 1 minute.
• Add carrot and capsicum/bell peppers, cook 2 minutes or until chicken is cooked.
• Add noodles, Sauce and water. Use 2 wooden spoons and toss for 30 seconds.
• Add green onions, toss for another 1 minute until all the noodles are slick with sauce.
• Serve immediately, garnished with extra green onions if using.