Hokkien Noodles

2 cups of broccoli florets

2 tablespoons vegetable or peanut oil

1 brown onion, thinly sliced

3 cloves of garlic roughly chopped

1-2 teaspoons of grated fresh ginger

2 large red chilies thinly sliced or small capsicum

300 g of skinless chicken thighs thinly sliced

2 tablespoons of oyster sauce

2 teaspoons of dark soy sauce

1/4 of a teaspoon of ground white pepper

1 cup of chicken stock

400 g of thick fresh Hokkien noodles, pre soaked for 10 minutes and drained

1 teaspoon cornflour, mixed with a tablespoon of cold water

1/2 a cup of loosely packed basil leaves, plus extra to serve

1/4 of a cup of fried shallots, to serve

Prepare all ingredients before you start. Heat the wok on medium high and water test. Once the water beads around the wok add in the oil around the top edge. Add the onion, garlic, ginger and chilli and toss until the garlic starts to go translucent - about a minute. Add the sliced chicken, seasoning with a little salt and stir fry until the chicken starts to brown. Add the oyster sauce, soy sauce, pepper and chicken stock and bring to the boil. Add the broccoli cover for 2 minutes to steam. You may need to lower the temperature here. Add the hokkien noodles and mix well to combine and continue to cook for about 2 to 3 minutes until the noodles are combined. Add the basil, then pour over the corn flour mixture and turn the temperature back up, stirring through until the sauce is thickened and coating the noodles. Garnish with the fried shallots, basil and extra chilli. Enjoy x