Sizzling Kung Pao Chicken Noodle

(serves 2 )

Ingredients:
150 gms chicken meat,sliced thinly
200gms thin flat noodle or the normal ones also can
(100gms per person)

4 dried red chillies, (cut into a few segments, discard the seeds as much as possible)
4/5 shallots,chopped
3 slices of ginger,chopped
2 nips garlic ,chopped
2 sprigs spring onions, (separate the bottom and top part),keep some for garnishing
2 tsp Lee Kum Kee Chilli Bean Sauce
1 tbsp light soy sauce
2 tbsp dark soy sauce
2 tbsp sesame oil
1/2 tsp chinese cooking wine (optional)
1 1/2 cup water
Sugar and salt to taste
Thickenen: Mix 2 tsp corn flour  with 4 tsp water
2 eggs


Method

Place the noodles in a bowl, pour hot water ,and leave for about 2 mins. Drain and keep aside.

In a wok, heat sesame oil, fry dry chillies until crisp.Do Not burn it. Dish out and keep aside. In the same oil, stir fry shallots,ginger and garlic,and the bottom part of the spring onions until fragrant.Add in chilli bean sauce and chicken meat and stir further.Then add in light soy sauce and thick soy sauce. Add in sugar as well. When you keep stirring,the sugar will caramelise! 
Be careful when adding salt, if  using salty light soy sauce, taste before adding. Its up to you if  you want the sauce to be sweet or salty. 

Pour in water and  leave to simmer for about 2 mins. Sprinkle corn flour water and thicken the sauce. Sprinkle so that you can stop adding when the desired thickness is achieved.Add in the fried dried chillies and stir for a few seconds.Close fire. 

Heat a hotplate for about 5mins. Then lower the heat, spread the noodle on the hotplate, pour in the sauce , it will start sizzling , so be careful, break an egg at one side of the hotplate ,close fire. The egg will cook from the heat that generates from the hot plate. Garnish with some chopped spring onions. Serve immediately . Do the same for the second serving.