Hokkien Noodles by Maggie Zhu

Bring a pot of water to a boil and cook the egg noodles according to the instructions. Once cooked, transfer to a colander and rinse with tap water to cool. Drain and set aside.

Combine the marinade ingredients in a medium-size bowl. Stir to mix well. Let sit for 10 minutes while preparing the other ingredients.

Mix the sauce ingredients in a small bowl and set aside.

Heat 1/2 tablespoon of oil a large nonstick pan (or cast iron pan, or carbon steel pan) over medium-high heat until hot. Add the beaten eggs and cook them until the bottom sets. Stir to scramble. Once cooked through, immediately transfer the eggs to a plate.

Add 1 tablespoon oil to the pan and spread the chicken in it in a single layer. Cook without touching until the bottom turns golden, 40 seconds to 1 minute. Flip to cook the other side until light golden. Transfer the chicken to a plate.

Add 1 tablespoon oil and shallots to the pan. Cook and stir for 1 minute.

Add the green onions and garlic. Stir a few times to release the fragrance.

Add the cooked noodles. Toss with a pair of tongs to mix with the veggies. Let the noodles sit in the hot pan for a few seconds without moving, to help it char on the bottom.

Stir the sauce again and pour it into the pan. Add the peppers and add back the cooked chicken. Toss to mix everything well, until the sauce is fully absorbed.

Add back the cooked eggs and stir to mix well. Transfer everything to serving plates.

Add a spoonful of chili sauce to the noodles, if using. Serve hot as a main dish.