Step 1

Combine the chicken thigh with the marinade ingredients, mix well & allow to marinate in the fridge for 30 minutes.

Step 2

Heat peanut oil in a wok or pan over high heat. Add in the marinated chicken and stir fry for 1 minute, remove & set aside.

Step 3

In the same wok or pan add the shallot & ginger, stir fry for 45 seconds. Add in the garlic and stir fry for 20 seconds.

Step 4

Add in the noodles, stir-fried chicken, Chinese rice wine (Shaoxing wine), granulated sugar, soy sauce, malt vinegar & sesame oil. Stir fry for 2 minutes mixing well. Add in the bean sprouts (mung beans), spring onion (scallion) & half of the chilli, stir fry for 30 seconds.

Step 5

Serve in bowls & garnish with the thinly sliced (julienned) green stem spring onion (scallion), chilli & fresh coriander (cilantro).