Thai Style Spicy Chicken Noodle Stir-fry

• 2 boneless chicken thighs (Optional, if using meat), cut into strips 
• 200g Lucky Boat rice vermicelli, soaked in hot water for 3 mins, drained and dried on a tea towel
• 2 eggs, whisked together  
• ½ onion, finely sliced
• 2 cloves garlic, finely sliced or bashed 
• 1 carrot, fine matchsticks 
• 2 leaves of Chinese leaf, finely sliced 
• 1 tomato, quartered
• ½ red pepper, finely sliced 
• Handful of bean sprouts
• 2 tbsp red curry paste

The Marinade

• 1 ½ teaspoons Amoy light soy sauce 
• 1 teaspoon Amoy sesame oil
• Pinch of sugar 

The Sauce

• 2 tablespoons Amoy oyster sauce 
• 2 teaspoons fish sauce
• 1 tablespoon Amoy light soy sauce
• 1 teaspoon sugar
• Dash Amoy dark soy sauce

Prepare your Wok Clock of veg: onion and garlic at 12 o'clock, then your carrots, red pepper, chinese leaf, tomato, and finally bean sprouts. 

Add the chicken to a bowl with the marinade and set aside 

Make the sauce 

Place some vegetable oil into the wok and get it up to a high heat. 

Work around the wok clock, adding your vegetables one at a time, and allowing them to cook for 30 seconds between each new addition.

When you get to the tomato, push the rest of the veg to the back of the wok and add the tomatoes. Allowing them to sear for 30 seconds before tossing them through (this prevents the juices of the tomato from leaking out too much). 

The bean sprouts go in last, with a quick wok toss, and then set the veg aside. 

Next pour the egg into the sizzling hot wok, and allow to cook through. Set aside. 

Add a little more oil, and get the wok back up to a high heat to add the chicken. Allow that to sear well on both sides. Push the chicken to the side, add more oil, and add the curry paste, flick that through then add the noodles, veg and egg. Mix that through, breaking up the egg. 

Allow smoke to build up around the edges of the wok, then add the sauce. 

Give it all a quick wok toss and flick through , before serving.