Time 20 minutes
2 tbsp olive oil
1 small onion, sliced
5–6 garlic cloves, sliced
1 long red chilli, finely sliced
1-2 cups mushrooms, chopped
500g chicken thigh fillets, finely sliced
1 tbsp AYAM™ Soy Sauce
1 tbsp AYAM™ Oyster Sauce
1 tsp AYAM™ Fish Sauce
½ bunch coriander, chopped
2 spring onions (scallions), cut into 3cm lengths
¼ cup Thai basil, leaves picked
1 packet 450g Hokkien Noodles
3 eggs, cracked into a bowl mixed with 1 tbsp mirin, soy and oyster sauce
- Cook the noodles in boiling water.
- Heat a wok until smoking hot then add the oil and swirl to coat the surface. Add the chilli, onion and garlic and stir-fry for 15–20 seconds. Then add mushrooms and a little more oil.
- Add the chicken and stir-fry for 1–2 minutes, or until most of the chicken has changed colour. Stir in the oyster, soy and fish sauces and add the coriander, spring onion and Thai basil.
- Keep stir-frying and when the chicken is just cooked add the noodles to the wok and combine well. Gently add the eggs, turn off the heat and stir through.