Ingredients

Sauce

• 1 tbsp oyster sauce
  
• 1.5 tbsp soy sauce, light or all-purpose (avoid dark soy)
  
• 1/4 tsp sesame oil
  
• 1 tsp sugar
  
• Dash of white pepper
  
• 3/4 cup (185 ml) low-sodium chicken stock/broth
  
• 3 tbsp cornflour / cornstarch

Crispy Noodles

• 200 g / 8 oz fresh chow mein noodles (Note 2)
  
• 4 tbsp water, divided
  
• 2 tbsp peanut oil (or vegetable/canola)

Stir Fry

• 150 g / 5 oz chicken, thinly sliced
  
• 1 tbsp peanut oil if needed (or vegetable/canola)
  
• 2 garlic cloves, finely chopped
  
• 1/2 onion, sliced
  
• 1 small carrot, halved lengthwise and sliced on the diagonal
  
• 1 bok choy, stems and leaves separated; stems cut into vertical sticks
  
• 2 scallions/shallots, cut into 5 cm / 2" pieces
  
• 2 cups cabbage, in 2.4 cm / 1" squares
  
• 1/2 cup (125 ml) water

Instructions

Prepare the Sauce & Chicken

1. Combine all Sauce ingredients except the cornflour and chicken broth.
   
2. Take 1 tbsp of this mixture and toss it with the chicken. Allow it to marinate for at least 10 minutes.
   
3. Whisk the cornflour into the remaining Sauce mixture until completely smooth.

Crisp the Noodles

1. Set your oven to low—this will keep the finished noodle cakes warm.
   
2. Divide the noodles into two portions and form each into an 20 cm / 8" round. Keeping the strands tangled helps them hold their shape.
   
3. Heat 1 tbsp oil in a skillet over medium-high. Add one noodle round to the pan and drizzle 2 tbsp water over the top.
   
4. Let the water evaporate (it steams the noodles), then gently press the noodles down. Continue cooking 1–2 minutes, or until the underside is lightly golden.
   
5. Slide the noodle cake onto a plate, flip it back into the pan, and cook the second side for another 1½–2 minutes until crisp and golden.
   
6. Transfer to an oven-safe tray and keep warm while repeating with the second noodle cake.

Make the Stir Fry

1. If the pan is dry, add 1 tbsp oil and turn the heat to high.
   
2. Add garlic and onion; cook for about 30 seconds.
   
3. Add the chicken and stir until it turns white on the outside (it will finish cooking in the sauce).
   
4. Add carrot and bok choy stems; stir for 30 seconds.
   
5. Add cabbage and the bok choy leaves; cook about 1 minute until they begin to wilt.
   
6. Pour in the chicken broth, water, and all of the prepared Sauce. Bring to a simmer and cook 1–2 minutes, or until thickened to a glossy, syrup-like consistency.

Serve

Place a crispy noodle round on each plate. Spoon the hot stir fry over the center so the edges stay crunchy. Use every drop of sauce so it soaks into the noodles. Serve right away.

  Notes

1. Noodles: Chow mein noodles are required for the crisped texture. Standard cooked noodles will not crisp. In Australia, they're sold in the fridge section (e.g., Fantastic Noodles).
2. Substitute: Uncooked ramen/instant noodles. Discard seasoning, spray the hard ramen block with oil, and bake at 180°C/350°F for 5 minutes per side. The shape changes, but they still work well.

Nutrition Calories: 784kcal | Carbohydrates: 97g | Protein: 33g | Fat: 28g | Saturated Fat: 6g | Cholesterol: 56mg | Sodium: 1330mg | Potassium: 471mg | Fiber: 8g | Sugar: 8g | Vitamin A: 5389IU | Vitamin C: 32mg | Calcium: 98mg | Iron: 5mg