Chicken chow fun noodles

Photo / Ian Thomas.

Serves four

400ml chicken stock
1 tbsp sugar
1 tbsp light soy sauce
1 tbsp hoisin sauce
1 tbsp black bean sauce
2 tbsp vegetable oil
500g cooked wide rice noodles
1 tbsp dark soy sauce
1 tbsp oyster sauce
1 tbsp Shaoxsing rice vinegar
1 tsp sugar
500g chicken pieces
1 tbsp chopped garlic
3 Shanghai bok choy, washed and sliced
1 tbsp cornflour, diluted in cold water

1. In a mixing bowl, whisk together the chicken stock, sugar, soy, hoisin and black bean sauces.

2. In a wok, heat two tablespoons of vegetable oil, add the noodles and stir-fry for three minutes.

3. Add the soy, oyster sauce and vinegar and mix together well.

4. Tip into a bowl.

5. Wipe the wok, add another two tablespoons of vegetable oil, add the garlic, stir-fry for 30 seconds, then add the chicken and stir-fry for four minutes.

6. Add the bok choy and wilt.

7. Pour in the sauce, bring to the boil and thicken with the cornflour.

8. Place noodles in a serving bowl and pour over the chicken, bok choy and sauce.