Indonesian chicken and noodles

2 noodle cakes (I used Chang's long life noodles)
2 tablespoons peanut oil
4 chicken thigh fillets, diced
3 eschallots, thinly sliced
2 cloves garlic, crushed
2 small red chillies, seeds removed and finely chopped
2 long red chillies, seeds removed and sliced
1/4 cup kecap manis
2 tablespoons oyster sauce
2 teaspoons fish sauce
1 bunch choy sum, washed, trimmed and chopped

Place noodles in a bowl.  Pour over boiling water and leave to soak for 15 minutes or until tender.  Drain.
Heat 2 tablespoons oil in a wok over medium-high heat.  Stir-fry chicken in batches until golden and cooked.  Remove.
Heat remaining oil over medium heat.  Add eschallots, garlic and chillies.  Stir-fry for 1-2 minutes or until onion is soft.  Add kecap manis, oyster sauce, fish sauce, chicken and choy sum.  Stir-fry until choy sum wilts.  Add noodles and stir-fry until heated through.
Serve.