Mix the Sauce ingredients EXCEPT cornflour and chicken broth/stock.

Remove 1 tbsp Sauce and mix through chicke. Leave to marinate 10 minutes+.

Mix cornflour into Sauce until lump free.

Turn oven onto low (to keep noodles warm while you cook the topping).

Divide noodles into 2 then shape into 20cm/8" rounds. Keep them tangled - this holds them together while cooking.

Heat 1 tbsp oil in skillet over medium high heat. Place 1 noodle cake into pan then drizzle over 2 tbsp water.

Wait until the water evaporates (steam cooks the noodles), then pat down lightly and let the noodles cook for a further 1 to 2 minute until the bottom of the noodles are golden brown (lift up with a spatula to check).

Slide noodles onto a plate, then flip upside down back into the pan. Cook for a further 1 1/2 - 2 minutes until golden brown, then transfer to tray and place in oven to keep warm.

Repeat with remaining noodle cake.

Add an extra 1 tbsp oil if needed, increase heat to HIGH. Add garlic and onion, cook for 30 seconds.

Add chicken and cook until it changes from pink to white (still raw inside)

Add the carrot and bok choy stems, cook 30 seconds.

Add cabbage and leaf of buk choy, cook for 1 minute until they start to wilt.

Add chicken broth, water, then Sauce and stir. Let it simmer for 1 - 2 minutes until the Sauce thickens to a syrup consistency (see video).

Place a noodle cake on the plate, then spoon over the stir fry onto the middle of the noodles (leave edges crispy) being sure to use up all the sauce so it soaks the noodles. Serve immediately!