- Step 1
Place the noodles in a heatproof bowl and cover with boiling water. Set aside for 2 minutes, then drain and return to the bowl. Whisk the milk, eggs and flour together and toss through the noodles.
- Step 2
Heat 1 tablespoon of oil in a non-stick frying pan over medium heat. In batches, cook 1/4 cupfuls of the noodle mixture for 1-2 minutes each side, or until golden and cooked through.
- Step 3
Remove the chicken from the bones and shred the meat. Heat the remaining oil in a non-stick frying pan over high heat. Add the garlic and cook for 1 minute. Add the bean sprouts and stir-fry for 2 minutes. Remove from the heat and stir through the oyster sauce. Season with pepper.
- Step 4
Serve the noodle cakes topped with chicken, bean sprouts and coriander leaves.