Fried rice and everyday hokkien noodles

Method

1. Mix the sauce ingredients in a bowl.
2. Marinate chicken – Measure out 1 1/2 tablespoons of sauce and toss with the chicken. Set aside for 10 minutes while you prepare the other ingredients and soak the noodles. It only needs a short time because the chicken pieces are so thin and the sauce flavour is quite intense.
3. Prepare noodles per the packet directions. Usually they will say to soak for a few minutes in a large bowl of boiling water, such as the one I’m using. Some brands call to be boiled for a couple of minutes. Then drain in a colander.Rinse (💡pro tip!) – Whatever the method, rinse the noodles under the tap water briefly to remove excess starch which can make the surface of the noodles unpleasantly gummy once cooked with the sauce. It’s not a problem that happens with all brands of noodles and it depends how you prepare it, but it’s just good practice to do it so you never experience this problem.
4. Cook chicken – In a large non-stick pan (mine is 30cm/12″) or very large wok*, heat the oil over high heat until very hot. Then add the chicken and cook 1 minute. Add the garlic and white part of the green onion stems and cook for another 1 minute until the surface of the chicken is sealed (but still a bit raw inside).
5. Vegetables – Add the capsicum and cabbage, then toss for 2 minutes or until the cabbage is mostly wilted. By this time, the chicken should be cooked through. If not, keep going as the chicken won’t cook much more in the next steps.
6. Noodles and sauce – Add the green part of the green onions, noodles then sauce. Toss for 1 1/2 to 2 minutes or until the sauce stains the noodles a lovely brown colour. Using two wooden spoons will make your life easier here (tongs break the noodles).