Ingredients
2 boneless skinless chicken thighs sliced
3 cups leafy greens chopped
2 carrot sliced into matchsticks
800 grams thick yellow noodles (also known as Miki Noodles)
2 tbsp Shaoxing Cooking Wine
2 eggs whisked
3 tsp vegetable oil
Chicken marinade:
2 tsp regular soy sauce
2 tsp hoisin sauce
½ tsp white granulated sugar
1 tsp cornstarch
1 tsp sesame oil
Noodle sauce:
3 tbsp hoisin sauce
2 tbsp oyster sauce
1 tbsp dark soy sauce
1 tsp regular soy sauce
1 tsp white granulated sugar
½ tbsp sesame oil
1 tsp garlic minced
½ tsp cornstarch
½ cup water
Directions
1
In a medium size bowl, mix together your marinade and add in chicken thigh slices. Mix well and set aside.
2
In another bowl, whisk together your noodle sauce ingredients. Set aside and prepare the vegetables.
3
Then in a wok or large pan filled with water, bring to a boil and carefully lower noodles. Loosen and blanch for just 20-30 seconds. Quickly strain in a colander.
4
In the same pan, add 2 tsp cooking oil and fry chicken until 75% cooked (no longer pink). Then add cooking wine to deglaze the pan.
5
To the same pan, add carrots and fry until softened, about 2 minutes. Next add leafy greens and fry until leaves have wilted.
6
Push everything to the side, add 1 more tsp of oil and pour in whisked eggs. Fry eggs until they are cooked and break them apart in pan.
7
Throw in strained noodles. Pour in noodle sauce. Give everything a mix until combined. Remove off heat immediately. Serve hot and enjoy!
Notes
This dish will last up to 4 days stored in the fridge in an airtight container.