STIR-FRIED HOKKIEN NOODLES WITH CHICKEN, CHILLI & BEAN SPROUTS

SERVES 4-6 as part of a banquet

F 400g chicken thigh fillets, cut into 2cm slices F ¼ cup vegetable oil F 1 small white onion, cut in half and then into thick wedges F 12 ginger slices F 1 x 450g packet fresh hokkien noodles F 2 tbsp shao hsing wine or dry sherry F 1 tbsp white sugar F 2 tbsp organic tamari F 1 tbsp organic brown rice vinegar F ½ tsp organic toasted sesame oil F 1 cup fresh bean sprouts F ½ cup spring onion, julienned F 2 large red chillies, finely sliced on the diagonal

MARINADE

F 1 tbsp white sugar F 1 tbsp organic tamari F 1 tbsp shao hsing wine or dry sherry F ½ tsp sesame oil

1 Combine chicken and marinade ingredients in a bowl, cover, and leave to marinate in the refrigerator for 30 mins.

2 Heat 2 tbsp of the oil in a hot wok until surface seems to shimmer slightly. Add chicken and stir-fry for 1 min. Remove from wok and set aside.

3 Add remaining oil to hot wok with onion and ginger and stir-fry for 1 min or until onion is lightly browned. Toss in noodles, reserved chicken, wine or sherry, sugar, tamari, brown rice vinegar and sesame oil and stir-fry for 1½ mins. Add bean sprouts, spring onion and half the chilli and stir-fry for a further 30 secs or until chicken is just cooked through and the noodles are hot.

4 Arrange noodles in bowls, top with remaining chilli and serve immediately.