There is a marinating time of 30 minutes for the chicken, but we've found that's how it takes to do the rest of the preparations so works out quite well.
Marinade
- 1 tablespoon white sugar
- 1 tablespoon light soy sauce
- 1 tablespoon mirin (we've found shao hsing wine or Bacardi are acceptable alternatives)
- 1/2 teaspoon sesame oil
Main
- 400g chicken thigh fillets, cut into 2cm slices
- 1/4 cup vegetable oil
- 1 small white onion, cut into half and then into thick wedges
- 12 thin slices of root ginger
- 1 clove of garlic, crushed
- 1 red capsicum, sliced
- 1 head of broccoli, chopped
- 450g fresh Hokkien noodles
- 2 tablespoons mirin (see the above note)
- 1 tablespoon white sugar
- 1 tablespoon light soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon malt vinegar
- 1/2 teaspoon sesame oil
- 1 cup fresh bean sprouts
- 1/s cup spring onion, julienne
- 2 large red chillies, fine sliced diagonally
- Combine and marinade ingredients in a bowl.
- Cover and leave to marinate in the refrigerator.
- Heat 2 tablespoons of the oil in a hot wok until the surface seems to shimmer slightly.
- Add the chicken and stir-fry for 1 minute.
- Remove from the wok and set aside.
- Add the remaining oil to the hot wok with the onion, garlic, and ginger. Stir-fry for 1 minute or until the onion is slightly browned.
- Toss in the noodles, capsicum, broccoli, chicken, mirin, sugar, soy sauce, vinegar, and sesame oil. Stir-fry for 1 1/2 minutes.
- Add the bean sprouts, spring onion, and half the chilli. Stir-fry for a further 30 seconds or until chicken is just cooked through and noodles are hot.
- Arrange the noodles in bowls, top with the remaining chilli, and serve immediately.
