Incredible Thai Drunken Noodles

300g (101/2oz) wide rice noodles 2 spring onions, roughly chopped
1 red onion, finely sliced
3 garlic cloves, finely sliced 2 birds’ eye chillies, finely chopped
Bunch of Chinese broccoli (kai lan) (swapsies: Tenderstem broccoli), sliced into 4–5cm (11/2–2 inch) lengths

2 skinless, boneless chicken thighs, finely sliced

bunch of Thai basil, leaves picked

vegetable oil

SAUCE

2 tablespoons oyster sauce 

11/2 tablespoons fish sauce
1 tablespoon light soy sauce 

1 tablespoon dark soy sauce 

1 tablespoon chicken stock or water
2 teaspoons sugar

Soak the noodles in hot water for 8–10 minutes until tender, then drain and leave to dry on a clean tea towel for 10 minutes.

Mix the sauce ingredients together in a small bowl.

Build Your Wok Clock: Start at 12 o’clock with the spring onions and red onion, followed by the garlic, chillies, broccoli, chicken, noodles, Thai basil leaves and lastly the sauce.

Heat 1 tablespoon of vegetable oil in a wok on a high heat until smoking hot. Add the spring onions and red onion and stir-fry for 30 seconds until the onions are lightly browned
and softened. Reduce the heat to medium so as not to burn the onions and push them to the side of the wok.

Add 1/2 tablespoon of vegetable oil to the centre of the wok, then add the garlic, chillies and broccoli in turn, stir-frying for 15–20 seconds after each addition, folding through to combine. Push the vegetables to the side of the wok. Add 1 tablespoon of vegetable oil to the centre of the wok and heat to smoking point. Add the chicken and sear for a minute or so, folding the vegetables over the top of the chicken. Then fold all the ingredients together and stir-fry for another minute. Add the noodles and stir-fry for a minute.

Allow the wok to build up heat without stirring or folding for 30 seconds or so and then scatter the Thai basil leaves all over the stir-fry before pouring the sauce over all the ingredients. Stir-fry until the ingredients are thoroughly combined and all the sauce has been absorbed by the noodles, then serve immediately.