Poodle Doodle (Malaysian Noodle Stir-Fry)

• 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 2 tablespoons thick soy sauce

1. Soak hokkein noodles in hot water for 5 mins, until they easily separate. Drain.
2. Microwave lap cheong with water for 1 minute Allow to cool slightly, then slice thinly.
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. 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. Add noodles and vegetables to wok, stirring to combine.
6. Add sauces to wok, stirring through. Heat for a couple of minutes, stirring.

hokkien noodles, chinese sausage, water, olive oil, carrot, celery, zucchini, red pepper, cabbage, onion, gingerroot, garlic, sambal oelek, soy sauce, oyster sauce, ketjap manis

Taken from www.food.com/recipe/poodle-doodle-malaysian-noodle-stir-fry-305203 (may not work)