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Bring a large pot of water to the boil and then add the pasta. Allow the pot to return to the boil and then cook the Angel Hair pasta for a further 2 minutes or until cooked through (being careful not to overcook). Strain and set aside.
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Combine marinade ingredients in a bowl and then mix into the minced chicken.
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Marinate the chicken for at least 1 hour.
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Heat oil in wok using medium high heat. Fry garlic till golden brown. Remove fried garlic and set aside.
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Increase heat to high and stir fry the marinated minced chicken till completely cooked (about 5 minutes) adding the blanched choy sum for the last minute of the cooking.
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Sprinkle with some water whilst stir frying to prevent burning. The minced chicken should be just moist after cooking but not soaking in sauce.
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Remove cooked chicken and choy sum, set aside.
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In a large bowl, add all the noodle seasoning ingredients and stir well. Add the cooked Angel Hair pasta and stir until evenly coated with the seasoning.
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Add the cooked minced chicken/choy sum and garnish with fried garlic and spring onions.
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Combine and blend all ingredients for the Sambal Ketchup and serve on the side of the dish in a small pot.