Deep fry the canton noodles until crispy and set aside.
Sauté in wok puree of ginger and garlic, flambé with Chinese wine, chicken and all vegetables. Add in chicken stock, salt and chicken powder. Allow to boil then thicken with dissolved cornstarch. Simmer for a while.
Bed plates with crispy noodles over the top with stir fry chicken and vegetables. Garnish with kinchay and spring onion.
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