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! ---------------------------------------------------------------------------
Nutrition
Ingredients
