STIR-FRIED HOKKIEN NOODLES WITH CHICKEN AND PRAWNS

Preparation time 20 mins plus 30 mins marinating

Cooking time 15 mins

Serves 4-6

250g chicken thigh fillets, thinly sliced 2 Tbsp vegetable oil, plus extra 3 Tbsp 3 cloves garlic, finely chopped 12 medium green prawns, shelled,

deveined, tails intact

1 bunch choy sum or gai lan, leaves

and stalks separated, 5cm lengths 1/2 cup chicken stock

500g Hokkien noodles

1 brown onion, thinly sliced

2 Tbsp soy sauce

1 Tbsp fish sauce (optional) Thinly sliced long red chilli,

to serve

MARINADE

2 tsp Shaoxing (Chinese

cooking wine)

1 tsp white pepper

1/2 tsp sea-salt flakes 1/4 tsp caster sugar 1 Tbsp sesame oil

1 Tbsp oyster sauce 1 Tbsp cornflour

STEP 1 To make Marinade, combine all ingredients in a bowl. Add chicken to marinade and toss to coat. Refrigerate for 30 minutes to marinate.

STEP 2 Heat a large wok on high heat. Add oil. Once oil is just smoking, add chicken. Stir-fry for 2–3 minutes. Add garlic and stir-fry for 30 seconds until chicken is golden.

STEP 3 Add prawns and stir-fry for 30 seconds. Add choy sum stalks. Stir-fry for 30 seconds, then add leaves. Pour in chicken stock and stir-fry for 2 minutes. Remove mixture from wok and set aside.

STEP 4 Bring a kettle of water to the boil. Put the noodles in a colander set over a large heatproof bowl and pour over the boiling water to rinse. Drain thoroughly and set aside.

STEP 5 Heat extra oil in same wok on high. Once oil is just smoking, add onion. Stir-fry for 3-4 minutes, or until golden. Add noodles. Spread evenly over wok and cook without stirring for 1-2 minutes, or until crisp on base.

STEP 6 Return chicken mixture to wok with soy sauce and fish sauce (if using). Stir-fry for 1-2 minutes, or until noodles are cooked. Serve with sliced chilli.