Stir-fried Hokkien Noodles with Chicken and Oyster Mushroom

(pic : colesrecipe)

Ingredients :
400 gr chicken thigh fillets, cut into 2 cm slices
quarter cup vegetable oil
150 gr fresh oyster mushrooms, stems discarded
1 small red onion, cut in half and then into thick wedges
4 spring onions, trimmed and cut into 10 cm lengths
12 ginger slices
1 x 450 gr packet fresh Hokkien noodles
2 tbsp light soy sauce
2 tbsp shao hsing wine or dry sherry
1 tbsp white sugar
1 tbsp malt vinegar
half tsp sesame oil
quarter cup coriander sprigs
2 large red chilies, finely sliced on the diagonal
2 tbsp light soy sauce, extra

For Marinade :
1 tbsp white sugar
1 tbsp light soy sauce
1 tbsp shao hsing wine or dry sherry
half tsp sesame oil

How To Make :

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

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

3. Add remaining oil to hot wok with mushrooms, onion, spring onions, and ginger and stir-fry for 1 minute or until onion is lightly browned. Toss in noodles, reserved chicken, soy sauce, wine or sherry, sugar, vinegar, and sesame oil, and stir-fry for a further 2 minutes or until chicken is just cooked through and noodles are hot.

4. Arrange noodles in bowls and top with coriander sprigs. Serve immediately with a small bowl of sliced chili mixed with the extra soy sauce.

Source : Kylie Kwong