Ingredients

• 350 g ground chicken ((12 oz))
• 50 g breadcrumbs ((1 cup))
• 10 g fresh chives ((3 tbsp finely chopped))
• 1 egg (medium)
• 2 g salt ((⅓ tsp))
• black pepper ((⅓ tsp))
• dry noodles ((7 oz))
• 45 ml neutral oil ((3 tbsp))
• ½ red bell pepper (cut into pieces (75 g))
• ½ yellow onion (cut into pieces (75 g))
• 150 g broccoli ((1½ cup))
• 100 g baby corn (cut into pieces (1 cup))
• 1 carrot (sliced (90 gram))
• 50 ml water ((3 tbsp + 1 tsp))
• 1 chicken bouillon cube
• 50 g ketjap manis ((3 tbsp))
• 25 g chili sauce ((1½ tbsp))
• 15 ml soy sauce ((1 tbsp))
• 2 g cayenne pepper ((⅔ tsp))
• 1 g black pepper ((⅓ tsp))
• 2 g garlic powder ((⅔ tsp))

Instructions

1. Gather and measure out all the ingredients before you start. Once the noodles are boiling, things move quickly.

2. In a deep bowl, combine the ground chicken, panko breadcrumbs, chives, egg, salt, and black pepper. Mix well until smooth.

3. Lay a small bundle of dry noodles side by side on your work surface. Take a portion of the chicken mixture and place it in the center. Press the chicken firmly around the noodles so they're held securely in place. Repeat with the remaining noodles and chicken mixture.

4. Bring a pot of water to a boil. Add the noodle bundles and cook for 8 to 10 minutes, until the chicken is fully cooked through and the noodles are tender. Drain well.

5. Heat the neutral oil in a large frying pan or wok over medium heat. Add the bell pepper, onion, broccoli, baby corn, and carrot, and stir to combine.

6. Add the water and crumble the chicken bouillon cube over the pan. Stir-fry for 3 to 4 minutes.

7. Add the chicken noodles, ketjap manis, chili sauce, soy sauce, cayenne pepper, black pepper, and garlic powder. Stir-fry for 4 to 5 minutes, until done.