6 cups (48 fl oz/1.5 L) vegetable oil for deep-frying, plus 2 tablespoons oil
6 1/2 oz (200 g) fresh thin egg noodles
3 cloves garlic, crushed
1 tablespoon peeled and grated fresh ginger
1 onion, cut into eighths
1 lb (500 g) skinless chicken thigh fillets, cut into 3/4-in (2-cm) cubes
1 red bell pepper (capsicum), seeded and sliced
1 green bell pepper (capsicum), seeded and sliced
1 bunch choy sum or spinach, trimmed and cut into 2-in (5-cm) lengths
3 tablespoons hoisin sauce
1/4 cup (2 fl oz/60 ml) chicken broth mixed with 1 teaspoon cornstarch (cornflour)
1. Heat 6 cups (48 fl oz/1.5 L) oil in wok until it reaches 375 degrees F (190 degrees C) on deep-frying thermometer or until small bread cube dropped in oil sizzles and turns golden. Working in small batches, add noodles and fry until golden and crisp, 1-2 minutes. Using slotted spoon, remove from oil and drain on paper towels.
2. In wok over medium-high heat, warm 2 tablespoons vegetable oil. Add garlic, ginger, and onion, and stir-fry until onion softens slightly, about 3 minutes. Add chicken and stir-fry until browned, 3-4 minutes. Add bell peppers and choy sum and stir-fry until tender-crisp, about 2 minutes. Stir in hoisin sauce and broth and Cornstarch mixture and cook until sauce boils and thickens slightly, about 2 minutes.
3. To serve, arrange crisp noodles in nest on serving plates. Top with chicken and vegetables.