Soy & ginger chicken in noodle broth

Method

• 1
  Combine the chicken, ginger and 1 tablespoon of kecap manis in a bowl. Place noodles in a heatproof bowl and cover with boiling water. Set aside for 6 minutes or until tender. Drain.
• 2
  Heat a wok or large frying pan over high heat. Add half the oil and heat until smoking. Add the chicken mixture and stir-fry for 4 minutes or until golden. Transfer to a plate.
• 3
  Reduce heat to medium. Add the remaining oil and leek to the wok or frying pan. Cook, stirring, for 3 minutes. Add the mushroom, snow peas and stock, and cook for 3 minutes. Stir in the chicken and noodles. Simmer for a further 2 minutes. Stir in the coriander, mint and remaining kecap manis. Ladle among serving bowls.