Mie Ayam

• 500g boneless chicken thighs, cubed
• 6 cloves garlic,finely chopped
• 3 cm Ginger, finely chopped
• 2 tbsp soy sauce
• 1 tbsp kecap manis
• 1 tbsp oyster sauce
• 1 tbsp mushroom sauce
• 1½ cup chicken stock
• 1 tbsp cornflour
• 200g egg noodles

Meatballs

• 350g minced pork
• 1 Thai shallot, finely chopped
• 1 egg
• 2 tbsp cornflour
• Salt

Chicken Soup

• 2 litres chicken stock
• 1 thumb-sized ginger, sliced
• 4 shallots, halved
• 6 cloves garlic

Toppings

• Blanched pak choi
• Crispy shallots

1. Soak the egg noodles in hot water for 3–5 minutes, until they have separated, then drain them and leave to dry on a clean tea towel for 10 minutes.

2. Simmer the chicken stock with the sliced ginger, garlic and Thai shallots.

3. For the meatballs, mix all ingredients in a bowl then form them into small balls. Set aside.

4. Season the chicken thighs with ginger, garlic, a pinch of salt and a teaspoon of cornflour.

5. Heat the vegetable oil in a wok over a high heat until smoking, add the garlic and ginger, followed by the chicken thighs. Sear the chicken in the bottom of the wok, add the soy sauce, kecap manis, oyster sauce and mushroom stir fry sauce. Mix everything through, add a ladle of the chicken stock and continue cooking until for 3-4 minutes or until the chicken is fully cooked.

6. Boil the meatballs in the chicken stock, for 4-5 minutes until cooked.

Serve the cooked noodles in a bowl, topped with the cooked shredded chicken, stir fried chicken and meatballs. You can add extra toppings such as pak choi and crispy shallots.