Chinese Crispy Noodles with Chicken and Vegetables

Step 1: Mix the sauce ingredients except the cornstarch and chicken stock.

Step 2: Remove 1 tablespoon of the sauce and mix it through the chicken. Leave to marinate for at least 10 minutes.

Step 3: Mix the cornstarch into the remaining sauce until smooth and lump-free.

Step 4: Turn the oven to low to keep the noodles warm while you cook the topping.

Step 5: Divide the noodles into two portions and shape each into a 20 cm/8-inch round. Keep the noodles tangled so they hold together while cooking.

Step 6: Heat 1 tablespoon of oil in a skillet over medium-high heat. Place one noodle cake in the pan and drizzle 2 tablespoons of water over it.

Step 7: Wait for the water to evaporate and steam the noodles. Pat them down lightly, then cook for 1 to 2 minutes more, until the bottom is golden brown. Lift with a spatula to check.

Step 8: Slide the noodles onto a plate, then flip them upside down back into the pan. Cook for 1 1/2 to 2 minutes more, until golden brown. Transfer to a tray and keep warm in the oven.

Step 9: Repeat with the remaining noodle cake.

Step 10: If needed, add another 1 tablespoon of oil and increase the heat to high. Add the garlic and onion and cook for 30 seconds.

Step 11: Add the chicken and cook until it changes from pink to white; it will still be raw inside.

Step 12: Add the carrot and bok choy stems and cook for 30 seconds.

Step 13: Add the cabbage and bok choy leaves. Cook for 1 minute, until they start to wilt.

Step 14: Add the chicken stock and water, then add the sauce and stir. Simmer for 1 to 2 minutes, until the sauce thickens to a syrup-like consistency.

Step 15: Place a noodle cake on each plate. Spoon the stir-fry over the middle of the noodles, leaving the edges crispy, and use all the sauce so it soaks into the noodles. Serve immediately.