View the original recipe via:
PEEL and finely chop the garlic cloves. COMBINE them with the sesame oil, sambal, ketjap and mirin in the small bowl and set aside. FILL the medium-sized pan with water and bring to a boil.
CHOP the Chinese cabbage into pieces and divide the broccoli into florets. DRAIN the baby corn and chop them into 3 pieces. Roughly CHOP the spring onion and set aside.
REMOVE any excess fat or muscles from the chicken and chop into bite-size pieces.
COOK the noodles in the boiling water, the exact time depends on the type of noodles you're using. PLACE the wok on high heat and as soon as it starts to smoke, ADD some sunflower oil.
COOK the chicken for a few minutes. Then also ADD the Chinese cabbage and broccoli, keep the wok on high heat. ADD the baby corn and spring onion and after about a minute also the ketjap sauce.
DRAIN the noodles and stir them into the mixture. STIR well and season with pepper and salt. Enjoy!