Poodle Doodle (Malaysian Noodle Stir-Fry) - cooking recipe

Ingredients

800 g hokkien noodles
2 Chinese sausage (lap cheong, available at asian grocery stores)
1 tablespoon water
2 tablespoons olive oil
1 carrot, sliced
2 sticks celery, sliced
1 zucchini, sliced
1 red pepper, deseeded & membranes removed, sliced
1/4 cabbage, sliced
500 g chicken breasts, sliced
1 onion, sliced
1 teaspoon gingerroot, grated
2 garlic cloves, minced
1 teaspoon sambal oelek
1/4 cup soy sauce
2 tablespoons oyster sauce
2 tablespoons ketjap manis or 2 tablespoons thick soy sauce

Preparation

Soak hokkein noodles in hot water for 5 mins, until they easily separate. Drain.
Microwave lap cheong with water for 1 minute Allow to cool slightly, then slice thinly.
Heat 1 tbsp oil in wok, then add all vegetables except cabbage and onion, stirring for a few minutes until partly cooked. Add cabbage to wok and cook for a further 3 minutes, stirring often. Remove from wok.
Heat remaining oil. Add chicken to wok and cook until almost done. Add lap cheong, onion, ginger, garlic and sambal oelek, stirring, cook for a further few minutes, until onion starts to become translucent.
Add noodles and vegetables to wok, stirring to combine.
Add sauces to wok, stirring through. Heat for a couple of minutes, stirring.