CHICKEN NOODLES STIR-FRY

This recipe is an adaptation from a noodles recipe from Adam Liaw. It is easy and very fast to cook. Just make sure that you have all ingredients ready beforehand. It's yummy!!

INGREDIENTS
1 Tbsp duck fat
1 Tbsp olive oil
400g chicken thighs, skinless, sliced thinly
500g Hokkien noodles
5 garlic cloves, peeled and roughly chopped
sea salt
a pinch of brown sugar
3 Tbsp dark soy sauce
1/4 tsp white pepper or freshly ground black pepper
1/4 cup chicken stock or water
4 spring onions, trimmed and sliced
1 bunch baby bok choy, leaves separated and trimmed
1/2 lombok cabbage, shredded
1 bunch broccolini
Chicken Marinade
2 tsp Shaoxing wine
2 tsp sesame oil
2 tsp dark soy sauce
2 tsp cornflour

Mix together the marinade ingredients in a bowl and add the chicken. 

Prepare all the vegetables and tease apart the noodles so that they separate. If you have trouble separating them, soak in a large bowl with warm water.

Heat a wok and add the duck fat and the oil. Fry the garlic until starting to brown.

Add the chicken and its marinade, the salt and the sugar and toss to coat. Fry for about 2-3 minutes, until the chicken is nearly cooked through.

Add the broccolini and cook for 1-2 minutes.

Add the bok choy leaves and mix well. Cook until they start to wilt.

Add the cabbage and fry for about 1 minute and then add the noodles.

Add the soy sauce, pepper and stock or water. Stir-fry for 3-4 minutes or until the noodles start to soften. Use a pair of strong tongs to toss the noodles.

Take off the heat and add the spring onions. Toss through.

Serve immediately. 

You can serve it with wedges of lemon or lime and if you like, some chillies in a little soy sauce and even with pickled carrot and daikon.

Serves 4