Saucy Chicken Noodles

How to make it

1. Cook the spaghetti according to the packet instructions. Drain and set aside.

   To make the stir-fry sauce, combine chicken stock, half of the hoisin sauce, mirin, and soy sauce in a small bowl, mix until well combined. Set aside.

2. Heat a wok on high, add the chicken and cook undisturbed until golden on the bottom, about 3 minutes. When the chicken has some good colour, break the meat into small pieces . Keep tossing for about 1 minute. Stir in the stir-fry sauce and cook until well coated. Transfer to a plate and set aside.
3. Return wiped clean wok to the heat, add 1 tablespoon oil over medium-high heat, add carrot and sliced white part of the spring onion (reserving the green for garnish), garlic, and ginger. Continue to cook, tossing often for about 30 seconds or until fragran

4. Add the chicken back to the wok. Keep stirring for about 30 seconds.

5. Add the noodles to the wok, give it a quick stir. Add 1 tablespoon of hoisin, sesame oil, chilli sauce and rice wine into the wok. Continue to cook, tossing often for about 45 seconds - 1 minute or until the spaghetti is coated with the sauce.
6. Add the spinach and combine. Adjust seasoning with salt and pepper if needed. Remove from the heat. Serve sprinkled with the reserved spring onions.