Poodle Doodle (Malaysian Noodle Stirfry)

Ingredients

• 800 g hokkien noodles
• 2 Chinese sausage (lap cheong, available at asian grocery stores)
• 1 tablespoon water
• 2 tablespoons olive oil
• 1 carrot, sliced
• 2 sticks celery, sliced
• 1 zucchini, sliced
• 1 red pepper, deseeded & membranes removed, sliced
• 1/4 cabbage, sliced
• 500 g chicken breasts, sliced
• 1 onion, sliced
• 1 teaspoon gingerroot, grated
• 2 garlic cloves, minced
• 1 teaspoon sambal oelek
• 1/4 cup soy sauce
• 2 tablespoons oyster sauce
• 2 tablespoons ketjap manis or thick soy sauce

Directions

1. 1

   Soak hokkein noodles in hot water for 5 mins, until they easily separate. Drain.

2. 2

   Microwave lap cheong with water for 1 minute Allow to cool slightly, then slice thinly.

3. 3

   Heat 1 tbsp oil in wok, then add all vegetables except cabbage and onion, stirring for a few minutes until partly cooked. Add cabbage to wok and cook for a further 3 minutes, stirring often. Remove from wok.

4. 4

   Heat remaining oil. Add chicken to wok and cook until almost done. Add lap cheong, onion, ginger, garlic and sambal oelek, stirring, cook for a further few minutes, until onion starts to become translucent.

5. 5

   Add noodles and vegetables to wok, stirring to combine.

6. 6

   Add sauces to wok, stirring through. Heat for a couple of minutes, stirring.