Combine the chicken thigh with the marinade ingredients, mix well, and allow to marinate in the fridge for 30 minutes.
Heat the peanut oil in a wok or pan over high heat. Add the marinated chicken and stir fry for 1 minute. Remove and set aside.
In the same wok or pan, add the shallot and ginger, and stir fry for 45 seconds. Add the garlic and stir fry for 20 seconds.
Add the noodles, stir-fried chicken, Chinese rice wine, granulated sugar, soy sauce, malt vinegar and sesame oil. Stir fry for 2 minutes, mixing well, until the chicken is cooked through and reaches an internal temperature of 74°C (165°F). Add the bean sprouts, spring onion whites and half of the chilli, and stir fry for 30 seconds.
Serve in bowls and garnish with the thinly sliced green stem spring onion, remaining chilli, and fresh coriander.
Keep the wok or pan on high heat throughout — stir-frying relies on quick, hot cooking to keep the chicken tender and the noodles from turning gummy or soggy.Slice the chicken thinly and evenly — this is what lets it cook through so quickly in the short stir-fry time.Add the noodles and sauce ingredients together rather than one at a time — this helps everything coat and heat evenly in the short 2-minute window.
Storage & Reheating
Will keep in the fridge for up to 3 days in an airtight container. Reheat in a hot wok or pan with a small splash of water to loosen the noodles, stirring frequently, or in the microwave — the texture will be best from the stovetop.