Stir-fried Hokkien noodles

Ingredients

• 1/4 cup or 48 grams vegetable oil
• 400- 450g chicken thigh fillet, cut into 2cm (1inch) slices
• 1 small red onion, cut in half and then into thick wedges
• 12 pieces of thinly sliced ginger
• 1 packet of 450g Hokkien noodles (cooked)
• 2 tablespoons shao hsing wine or dry sherry
• 1 tablespoon brown sugar
• 2 tablespoons tamari (add extra if needed)
• 1 tablespoon malt vinegar
• 1 teaspoon sesame oil
• 1 cup fresh bean sprouts
• ½ cup OR 52g of spring onion julienne
• 2 large red chillies, finely sliced on the diagonal

Directions

1. Heat 2 tablespoons of the oil in a hot wok until the surface seems to shimmer slightly.
2. Add chicken and stir-fry for 1 minute. Remove from wok and set aside.
3. Add remaining oil to hot wok with onion and ginger and stir-fry for 1 minute or until onion is lightly browned.
4. Toss in noodles, reserved chicken, shao hsing wine or sherry, sugar, tamari, vinegar and sesame oil and stir-fry for 1½ minutes.
5. Add bean sprouts and half the spring onions and chilli and stir-fry for a further 30 seconds or until chicken is cooked through and noodles are hot.
6. Arrange noodles in bowls, top with remaining spring onions and chilli and serve immediately.