Start by roughly chopping your onion and place in the Braun Handblender with teh garlic. Pulse for a rough chop, set aside.
Roughly chop your chicken and place into the Braun Handblender until roughly minced, set aside.
For the sauce, to a bowl add your Ayam soy sauce, Ayam sweet soy, Ayam oyster sauce and some water. Mix until combined and set aside.
Place a wok toppedwith boiling water from the kettle over high heat and bring to the boil. Roughly chop your veggies. Once the water has come to the boil add a pinch of salt, blanch the broccoli and carrots for 2-3 mins. Scoop the veggies out and run under cold water.
Using the same water, place the Hokkien noodles in the water and cook for 3-4 mins, remove noodles and drain.
Heat your wok over high heat, when the wok starts to smoke add vegetable oil followed by the onionand garlic, cook until aromatic. Add the chicken with a pinch of salt, move around the wok until the chicken is cooked then add ⅓ of the sauce, move the chicken and sauce around the wok. Add the bok choy, once its slightly wilted, add in the carrots and broccoli. Finally add in the Hokkien noodles and move around the wok as it should not stick. Pour the rest of the sauce onto the noodles and simmer for a couple of minutes. Taste the noodles and add more sauces if necessary.
Serve the noodles into a bowl and garnish with coriander and fried shallots.
Serve 4 | 
Prep 15 mins | 
10 mins
