Cher's Spicy Noodles (Easy Chicken and Noodles Stir Fry)

• 3-4 shallots
• 110g boneless skinless chicken thighs, finely sliced
• 1 tbsp vegetable oil
• ½ clove garlic, finely chopped
• 2 cups Chinese leaf, finely sliced
• 1 medium carrots, finely sliced
• 225g fresh lo mein egg noodles
• Handful bean sprouts
• 1 spring onion, finely sliced

The marinade

• Pinch salt
• Pinch sugar
• 1 tsp cornstarch
• 1 tsp vegetable oil
• 1 tsp water

The Spice Mix

• 1 tbsp curry powder
• 1 tsp cumin
• 1 tsp coriander powder
• ½ tsp turmeric

The Sauces

• ½ tablespoon shaoxing wine (or dry sherry cooking wine)
• ½ tablespoon soy sauce
• ½ teaspoon dark soy sauce
• ½ teaspoon sesame oil
• Pinch of salt
• Pinch of sugar

• Thinly slice the chicken thighs and season with salt and sugar. Place the chicken in a bowl and add the cornstarch and water. Massage through with your hands, then add the oil and mix well.

• Finely slice the carrots, spring onion, and shallots. Make your wok clock on a plate- carrots at 12, then your shallots, then your garlic, noodles, Chinese cabbage, and finally the spring onion and beansprouts.

• Place the vegetable oil into a smoking hot wok and add the chicken. Stir fry the chicken for a few minutes and remove. Add the veg to the wok, working around the wok clock and giving each veg 30 seconds to cook before adding the next.

• Add the noodles and toss through until they soften a little, then add the Chinese cabbage and fold through.

• Now it is time to add the spices and toss through. Followed by the sauces. Mix well.

• To finish off add the beansprouts for a few seconds, and serve.

• Top the dish with spring onions and sliced chilis (if you are brave!)

• Add the noodles and toss through until they soften a little, then add the Chinese cabbage and fold through. Now it is time to add the spices and toss through. Followed by the sauces. Mix well. To finish off add the beansprouts for a few seconds, and serve. Top the dish with spring onions and sliced chilis (if you are brave!)