For chicken crispy noodles, you will need:

3 large boneless chicken breasts with skin, cut into thin strips
250g dry thin noodles
2 tbsp soya sauce
2 tsp sugar
4 tbsp oil
2 tbsp oyster sauce
2/3 cup water
2 tsp cornflour mixed with 2 tbsp water
1 1/2 cup blanched vegetables, such as as mixture of baby corn, greens and peppers

(serves 3)

Toss the chicken breasts into a mixture of the soya sauce and sugar.

Drop the dry noodles into a large pan of boiling water. Loosen the noodles with a spaghetti spoon. Drain and set aside.

In a small wok or frying pan with lid, heat 2 tbsp oil over medium heat. Cook the chicken for a couple of minutes. Add the soya sauce mixture left behind by the chicken, the oyster sauce and water, stir well, cover and simmer for 5 minutes, until cooked through.

In the meantime, heat 2 tbsp oil in a large wok. Add the noodles and spread them out. Using the edge of a spatula, roughly divide/cut the noodles into 3 equal portions. Leave on low/medium heat for about 7-10 minutes, then turn over the portions individually, trying not to disturb or unravel the noodles. Leave for another 7-10 minutes. Repeat until both sides of the noodle portions are crispy. Transfer the noodle portions onto serving plates.

Add the cornflour mixture to the chicken sauce, stirring rapidly to avoid lumps. When heated through and the sauce thicken, turn off the heat. Pour the chicken sauce and blanched vegetables over the top of the noodles and serve.