Step 1

Whisk together the egg white, cornflour and 1 tbs cooking wine in a bowl. Add the chicken and toss to coat. Cover and place in the fridge for 30 minutes to marinate.

Step 2

Meanwhile, place the noodles in a large heatproof bowl. Cover with boiling water. Set aside for 3 minutes or until softened. Drain well. Transfer to a tray lined with paper towel to dry.

Step 3

Combine the soy sauce, hoisin sauce, sesame oil, seasoning liquid and remaining 2 tbs cooking wine in a jug. Set aside.

Step 4

Heat 1 tbs peanut oil in a wok or large frying pan over high heat. Add the noodles and toss for 2-3 minutes to coat in the oil. Spread noodles across the base and side of the wok and cook for 2-3 minutes or until crispy underneath. Transfer to a bowl.

Step 5

Add 1 tbs peanut oil to the wok. Add half the chicken and stir-fry for 3-4 minutes or until a golden crust forms. Transfer to a bowl. Repeat with the remaining chicken.

Step 6

Add the remaining 1 tbs peanut oil to the wok. Add the brussels sprouts and cook for 2 minutes or until starting to char. Add the celery and capsicum and stir-fry for 1 minute. Add the snow peas and garlic and stir-fry for 1 minute. Add the chicken and soy mixture and toss for 1 minute or until well combined. Add noodles and toss until combined. Sprinkle with sesame seeds and shallot to serve.