¼ cup Chinese cooking wine
2 Tbsp dark soy sauce
2 Tbsp oyster sauce
1 Tbsp sesame oil
2 tsp brown sugar
1 Tbsp cornflour
2 chicken breast fillets, sliced
¼ cup canola oil
6 cloves garlic, chopped
6cm piece ginger, cut into fine batons
4 cups mixed vegetables, finely cut (cabbage, carrot, green shallots)
200g fresh hokkien noodles
½ bunch coriander leaves
Sliced shallots, to serve
Mix cooking wine, sauces, sesame oil, sugar and cornflour in a bowl and whisk until smooth.
Cook chicken in half of the canola oil in a wok set over high heat for 5 minutes, until lightly browned. Add garlic and ginger, then cook briefly. Set aside.
Add remaining oil to wok and cook vegetables until just tender. Return chicken and pour in sauce, simmering until thickened.
Blanch noodles in boiling water. Drain. Top with chicken, sauce and coriander. Serve with shallots.