Chilli Crusted Chicken Noodles

• 3 teaspoons chili powder (use 2 tsp if cooking for spice-conservative eaters!)
• 6 tablespoons cornflour
• 3 teaspoons salt
• 2 -4 tablespoons peanut oil
• 2 chicken breasts, sliced
• 4 spring onions, sliced
• 1 carrot, thinly sliced for stir frying
• 2 tablespoons mirin or 2 tablespoons sherry wine, but mirin is better
• 2 (500 g) packages hokkien noodles
• 2 tablespoons oyster sauce

1. Combine chilli powder, cornflour and salt; thoroughly coat chicken slices.
2. Heat peanut oil in wok over med-high heat, cook chicken in 4 batches, adding more oil between batches if necessary.
3. Remove from wok and leave on paper towels to drain.
4. Put hokkein noodles in a strainer and run under warm water, using your fingers to separate the noodles.
5. Re-heat wok over medium heat, add a splash of oil and stir-fry carrot and spring onion for 1 minute.
6. Add noodles and mirin, toss for 1 minute.
7. Add oyster sauce and 2 tab water, stir through then cover and steam for 2-3 minutes.
8. Add chicken, toss, cover and steam 30 seconds.
9. Serve into warm bowls and enjoy!

chili powder, cornflour, salt, chicken breasts, spring onions, carrot, sherry wine, hokkien noodles, oyster sauce

Taken from www.food.com/recipe/chilli-crusted-chicken-noodles-94988 (may not work)