Ingredients 2 packets ramen noodle
5 chicken thigh fillets, sliced into thin strips
1 bunch bok choy, sliced in half
3 cloves garlic, minced
4 tablespoons soy sauce
4 tablespoons kecap manis
fried shallots, to serve
For Chicken Marinade 1 tablespoon soy sauce
1 tablespoon oyster sauce
1 tablespoon Shao Xing cooking wine
1 tablespoon sesame oil
1 tablespoon corn starch
few dashed white pepper powder
Combine all the ingredients for the marinade in a bowl, add in the chicken and mix to coat. Leave to marinate for 15 minutes.
In a stockpot, bring water to the boil. Add in the noodles and cook for 10 minutes. Drain and wash under running cold water. Drizzle vegetable oil and mix well. Set aside.
Heat 2 tablespoons of vegetable oil in a saucepan. Add in the minced garlic and fry until fragrant. Add in the marinated chicken and cook for 5 minutes until they are browned. Transfer to a plate and set aside.
In the same saucepan, add in the bok choy and cook until they are wilted but still crunchy. Transfer to a plate and set aside.
In the same saucepan, heat 3 tablespoons of vegetable oil. Add in the noodle and pour in the soy sauce, kecap manis and 1 cup of water. Mix until they are well coated.
Add the cooked chicken and bok choy. Mix to combine.
Spoon to a plate, top with fried shallots and serve immediately.