Chicken Stir-Fried Noodles

Ingredients: (serves 2)

1 1/2 chicken legs (boneless, cut into bite-sized pieces)

2 portions noodles (I use dried packet kolo mee)

3 tbsp. cooking oil

3 cloves garlic (peeled and chopped)

1 bowl cabbage (cut into bite-sized pieces) 

1/4 cup carrot (peeled and shredded)

1 tbsp. light soy sauce

1 tbsp. oyster sauce

2 tbsp. water

Marinade: 

1/2 tbsp. light soy sauce

1 tsp. oyster sauce

1/2 tbsp. Worcestershire sauce

1 tsp. dark sweet soya sauce

1 tsp. Shaoxing wine

3 dashes ground white pepper

1 tsp. sugar

1/2 tsp. sesame oil

Garnishing:

White sesame seeds - I did not use

Spring onion - sliced diagonally

Methods:

1. In a medium bowl, marinate the chicken with all the marinade ingredients and set aside for at least 15 minutes, I marinate mine longer.
2. Boil the noodles according to packet instructions with dashes of oil to prevent it from sticking together.  Dish, drain and set aside.
3. In a heated wok, add 1 tbsp. of cooking oil.  Add the chicken into the wok and pan-fry the chicken until cooked.  Dish the chicken into a bowl and set aside.
4. In a clean heated wok, add the remaining 2 tbsp. of cooking oil.  Add in garlic and stir-fry until fragrant.  Add the shredded carrot and cabbage, stir-fry until the cabbage is almost cooked.  Add in noodles and give it a few mix, then add light soy sauce, oyster sauce and water.  Continue to stir fry until the noodles are well coated with the seasonings and completely cooked through.
5. Dish out and transfer into two serving plates/bowls.  Top the noodles with the chicken and its juice, garnish with sesame seeds (if using) and spring onion.
6. Serve immediately.

I adapted this recipe from 'rasamalaysia.com' with slight adjustments to suit my cooking preferences.