Hokkien Noodle Stir Fry
2 tbsp finely diced ginger
1 tbsp dry sherry
1 tsp cornflour
1/2 tsp white sugar
dash of sesame oil
1 tbsp light soy sauce
2 chicken breast fillets, thickly sliced on the diagonal
600g Hokkien Noodles
1/2 bunch choy sum
1/4 cup peanut oil
1/3 cup finely sliced mushrooms
1 large white onion, cut into thick wedges
1 medium carrot, cut into thin strips
1 tablespoon oyster sauce
2 tablespoons water
5 spring onions, trimmed and cut into10cm lengths
Combine ginger, sherry, cornflour, sugar, sesame oil and half the soy sauce in a bowl. Add chicken and mix well. Cover and refrigerate for 1 hour.
Blanch noodles in boiling salted water until 'al dente' — about 4 minutes. Drain, refresh in cold water, then thoroughly drain again.
Trim ends from choy sum, then cut crossways into three and wash well; drain.
Heat oil in a hot wok, stir-fry chicken for 1 minute. Add mushrooms, onion and carrot and stir-fry for 1 minute. Add oyster sauce and water and stir-fry for 30 seconds.
Finally, add noodles, choy sum, spring onions and remaining soy sauce and stir-fry for about 2 minutes, or until chicken is just cooked through and noodles are hot. Serve immediately.