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1
For the chicken, cut into 3-4cm pieces and lightly pound with a meat mallet, so the chicken is of the same thickness.
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2
In a bowl, combine the water and corfour, mix until it is paste-like.
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3
To the bowl, add the soy sauce, black pepper, and sesame oil - mix well.
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4
Add the chicken to the bowl, toss to coat, and then refrigerate for 20 minutes.
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5
Combine the peanut butter, shaox hsi wine, curry powder, 5 spice powder, cayene pepper, water, soy sauce and sugar in a bowl. Stir until peanut butter has broken down and blended in with other ingredients. (Note: you might need to press down on the peanut butter with a spoon or fork as you're stirring).
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6
Heat up water in a saucepan for the noodles. Add the noodles to the saucepan and cook as per instructions. Drain and set aside.
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7
Heat up the oil in a wok and saute the chicken until browned. Remove and set aside.
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8
Add the onions (and a bit more oil if needed), and cook a few minutes until they become transparent.
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9
Add the garlic and cook a further minute or two.
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10
Return the chicken to the wok, and then add the sauce.
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11
Sit until boiling, then reduce heat and cook 4-5 minutes, stiring as needed.
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12
Add the vegetables and half the spring onions, toss through and cook 1-2 minutes (Note: I like my vegetables crunchy).
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13
Add the noodles to the wok, toss through - add a little more water if needed.
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14
Serve in bowls and top with spring onions.
