Variations of this dish have become a bit of a hit in our house. It's even quicker than stir-fry because you don't have to cook any rice. Even Lillian gets stuck into the noodles, slurping them up with gusto, flinging them around the high chair, sucking on the chicken, chewing her bowl... you get the idea.
Hokkien Noodles with Chicken (or Prawns...)
For two adults, one child and one baby: 2 chicken thighs or 1 large chicken breast (or 200g green prawns for a change), cut into strips
Vegetables: I use 1 onion sliced into wedges; 1 clove garlic, sliced; and usually about 3-4 other types of vegetables, sliced. Tonight I used 1 carrot, 3 mushrooms (shiitake mushrooms are delicious), 1 head of pak choy, 1/2 green capsicum.
Dashes of: Ketcap manis, soy sauce, oyster sauce, sweet chilli sauce to taste.
Noodles: 1 packet of Hokkien noodles, to be found in the fridge section of the supermarket.
Heat 1 Tbsp sesame oil in a non-stick frying pan or wok. When hot, stir-fry the chicken until cooked and golden, adding some ketcap manis. Remove chicken to a bowl. Then stir-fry the vegetables starting with the garlic and onion, then the harder vegetables first until all are tender crisp. While you're cooking the vegetables, put the noodles in a large bowl and pour boiling water over them. Let them sit for 2-3 minutes, then toss with tongs to separate. Return the chicken to the pan, or if you're using prawns add them now and cook till they turn pink, along with the sauces to taste, and finally the drained noodles making sure everything is mixed nicely. You can also add a handful of bean sprouts at this point. Tuck in!