Hokkien Noodles with Chicken

Step 1: Mix the sauce ingredients in a small bowl.

Step 2: Toss the chicken with 1 1/2 tablespoons of the sauce. Leave it to marinate for 10 minutes while you prepare the noodles and vegetables.

Step 3: Prepare the noodles according to the packet directions, soaking them in boiling water or briefly boiling them. Drain in a colander, then rinse briefly under tap water.

Tip: Rinsing removes excess starch and helps keep the noodles from sticking together.

Step 4: Heat the oil in a large non-stick pan over high heat until very hot. Add the chicken and toss for 1 minute. Add the garlic and the white parts of the green onion, then toss for another minute, or until the surface of the chicken is sealed but still a little raw inside.

Tip: A very large pan is safer than a wok for this batch unless the wok and burner are both very large.

Step 5: Add the capsicum and cabbage. Toss for 2 minutes, until the cabbage is mostly wilted. Add the green parts of the green onion, noodles and sauce. Toss for 1 1/2 to 2 minutes, until the noodles are coated and mahogany-coloured.

Tip: Two wooden spoons make it easier to toss the noodles without breaking them.

Step 6: Serve immediately, sprinkled with sesame seeds and green onion if desired.