In Chinese culture, long noodles (uncut) symbolise long life. This is simple yet ideal dish to include in your next Chinese New Year feast.
1Combine chicken and Marinade ingredients in a bowl; cover and leave to marinate in the refrigerator for 30 mins.
2Heat 2 tbsps of the oil in a hot wok until surface seems to shimmer. Remove chicken from Marinade; reserve Marinade. Add chicken in two batches and stir-fry for 1 min or until browned. Remove from wok and set aside. Add kai lan stems and stir-fry for 1 min or until softened slightly. Add to chicken.
3Add remaining oil to hot wok with onion and ginger, and stir-fry for 1 min. Toss in noodles, reserved chicken and kai lan stems, wine or sherry, sugar, soy sauce, oyster sauce, vinegar, sesame oil and reserved Marinade, and stir-fry for 1 min. Add kai lan leaves, bean sprouts, most of the green onion and half the chilli, and stir-fry for 30 secs or until chicken is just cooked through and noodles are hot.
4 Arrange noodles in bowls, top with remaining chilli and green onion, and serve immediately.