Kolok Angel Hair Pasta

Method

1. 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.
2. Combine marinade ingredients in a bowl and then mix into the minced chicken.
3. Marinate the chicken for at least 1 hour.
4. Heat oil in wok using medium high heat. Fry garlic till golden brown. Remove fried garlic and set aside.
5. 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.
6. Sprinkle with some water whilst stir frying to prevent burning. The minced chicken should be just moist after cooking but not soaking in sauce.
7. Remove cooked chicken and choy sum, set aside.
8. 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.
9. Add the cooked minced chicken/choy sum and garnish with fried garlic and spring onions.
10. Combine and blend all ingredients for the Sambal Ketchup and serve on the side of the dish in a small pot.