Ingredients

• 3 teaspoons chili powder (use 2 tsp if cooking for spice-conservative eaters!)
• 6 tablespoons cornflour
• 3 teaspoons salt
• 2 -4 tablespoons peanut oil
• 2 chicken breasts, sliced
• 4 spring onions, sliced
• 1 carrot, thinly sliced for stir frying
• 2 tablespoons mirin or 2 tablespoons sherry wine, but mirin is better
• 2 (500 g) packages hokkien noodles
• 2 tablespoons oyster sauce

Instructions

1. Combine chilli powder, cornflour and salt; thoroughly coat chicken slices.

2. Heat peanut oil in wok over med-high heat, cook chicken in 4 batches, adding more oil between batches if necessary.

3. Remove from wok and leave on paper towels to drain.

4. Put hokkein noodles in a strainer and run under warm water, using your fingers to separate the noodles.

5. Re-heat wok over medium heat, add a splash of oil and stir-fry carrot and spring onion for 1 minute.

6. Add noodles and mirin, toss for 1 minute.

7. Add oyster sauce and 2 tab water, stir through then cover and steam for 2-3 minutes.

8. Add chicken, toss, cover and steam 30 seconds.

9. Serve into warm bowls and enjoy!