INGREDIENTS:

For marinating the chicken:

• 4 boneless skinless chicken thighs
• 1 teaspoon light soy sauce
• 1 teaspoon sesame oil
• 2 teaspoons shaoxing wine
• 1 teaspoon cornstarch

For the rest of the dish:

• 3 tablespoons oil
• 4 star anise
• 1 cinnamon stick
• 5 bay leaves
• 6 slices fresh ginger
• 5 cloves garlic, roughly chopped
• 1 tablespoon Sichuan peppercorns
• 6 -10 whole dried red chilies (optional)
• 1 1/2 teaspoons sugar
• 2 medium potatoes, peeled and cut into bite-sized pieces
• 1 carrot, thinly sliced
• 2 teaspoons dark soy sauce
• 1 1/2 tablespoons light soy sauce
• 2 tablespoons shaoxing wine
• 8 oz. dried noodle of your choice, preferably a thicker-style flat noodle
• 1 red bell pepper, cut into chunks
• 1 green bell pepper, cut into chunks
• salt to taste
• 1 scallion, sliced

INSTRUCTIONS:

1. Start by marinating the chicken. Cut the chicken thighs into bite-sized pieces and transfer to a bowl with the marinade ingredients. Set aside for 20 minutes while you prep the rest of the ingredients.
2. When you're ready to cook, heat the oil in a wok over low heat. Add the star anise, cinnamon stick, bay leaves, ginger, garlic, Sichuan peppercorns, chilies, and sugar. Cook this mixture for 2 minutes, making sure it doesn’t burn. Add the chicken and turn up the heat. Stir-fry until the chicken is seared.
3. Add the potatoes and carrots and stir-fry for a minute. Then add the dark soy sauce, light soy sauce, shaoxing wine, and 5 cups water. Bring to a boil and reduce the heat to medium. Cover the wok and cook for 15 minutes, until the potatoes are tender.
4. While the chicken is cooking, bring a pot of water to a boil. Follow the package instructions to cook the noodles. Drain.
5. To your wok, stir in the bell peppers. Cover and simmer for another 5 minutes. Taste the dish and season with salt to taste. Now transfer the noodles to a large plate, and cover with your chicken and vegetables. Sprinkle with scallions and serve immediately.

Note:
If you want more sauce, add a little more water to the wok. If the sauce is too thin, just turn up the heat to reduce and thicken the sauce. - See more at: www.yummy.com.ph/2015/03/big-plate-chicken-with-noodles.html#sthash.QjZXdMxM.dpuf