Ingredients:
2 cups chicken thigh fillets or breast finely sliced
Splash Ayam Honey Soy sauce (one bottle should do 3 stir-fry)
1 dessertspoon of light Soy sauce
2 cups chopped spring onion   
1 tsp chopped garlic
1 tsp grated ginger
2 cups diced red capsicum       
1 dessert spoon Rice Bran oil
½ cup chicken stock   
1 packet of Winko Taiwanese noodles washed in cold water and drained.
*A handful of either peanuts or cashews for crunch 
Small Daikon finely chopped

Method:
Heat the wok and add the oil, when its smoking add the chicken and stir till it colours up, approx 1 to 2 minutes. Add the ginger and garlic and all other vegetables, stirring for a minute or two, then add the sauces and noodles. Stir and add the stock. Add the nuts and  serve. 

Serves: 4

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