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These stirred noodles are much easier to make than fried noodles, as they essentially stew and absorb the rich sauce.

INGREDIENTS

• 400g Lilydale skinless chicken thighs, thinly sliced
• 3 tbsp dark soy sauce
• 3 tbsp vegetable oil
• 3-4 thick slices of ginger, bruised
• 3 garlic cloves, roughly chopped
• 1 small carrot, cut into matchsticks
• 1 small red capsicum, cut into strips
• 4 thin spring onions, cut into 5cm lengths
• 10 snowpeas, trimmed and halved on an angle
• 2 tbsp oyster sauce
• 2 tsp sesame oil
• a pinch of caster sugar
• 1 cup chicken stock
• 500g thick fresh Hokkien noodles

METHOD

1. Combine the chicken with 1 tablespoon of the dark soy sauce.
2. Heat a wok until it is very hot and add in the oil around the edges so it runs into the bottom. Add in the ginger first and then after a few seconds, the garlic. Toss in the oil until the garlic starts to brown, then add in the chicken. Stir-fry the chicken until it starts to brown.
3. Add the carrot, capsicum, snow peas and spring onion and toss to coat, then add the remaining 2 tablespoons of dark soy sauce plus the oyster sauce, sugar, sesame oil and chicken stock. Bring to the boil. Taste the sauce – it should be strong and flavourful.
4. Poke a few holes in the bag of noodles and massage gently to loosen them. Add in the noodles and stir to combine. Continue to cook for about 2-3 minutes until the noodles are softened but still al dente, then serve.

Serves 4

For nearly 20 years, passionate Lilydale farmers have been perfecting free range farming based on one simple belief: chicken that's raised better, tastes better. Today, our commitment to quality and to the welfare of our chickens is what sets us apart.

We work hard to raise Australia's favourite free range chicken. But that kind of devotion makes all the difference.

From our farm to your plate. Where the finest ingredients transform into memorable dishes.

Lilydale. Dedication you can taste.

This recipe is from episode six of Good Food's new TV show, Good Food Kitchen, screening on Channel 9 at 1pm on Saturday, November 13, or catch up on 9Now.