Hello, its been a while. A long while actually which I can tell by the stack of recipes that are beginning to prevent me from properly closing one of the kitchen drawers. Also the ones in that pile that all the bills and school notices go into. Oh and lets not forget the ones stuffed into the back of my writing pad and of course the ones scribbled onto the backs of shopping lists, it just won't do. So I am back and I'll start recording them here once again. If only for my sanity.
...wok fried chicken noodles
300g chicken thigh fillets, thinly sliced(while slightly frozen works well)
60ml fish sauce
1/4 tsp sesame oil
1 tablespoon oyster sauce
200g dried rice stick noodles
250g gai lan (chinese broccoli) or broccolini, cut into bite-sized pieces
2 tablespoons kecap manis
3 cloves garlic, finely chopped
1 tablespoon white sugar
1 egg
freshly ground black pepper
handful of roughly chopped coriander leaves
...chilli vinegar
1/4 cup white wine vinegar
1 fresh long red chilli, thinly sliced
Marinate the sliced chicken with 1 tablespoon of the fish sauce, the sesame oil and oyster sauce for about 15 minutes.
Soak the dried noodles in hot water until they are just soft / pliable then drain and set aside (don't let them get mushy).
To make the chilli vinegar, combine the vinegar and chilli in a bowl and set aside for serving.
Heat a wok over high heat and when just smoking add 1 tablespoon of the peanut oil. Toss in the broccoli and cook until just starting to wilt and then transfer to a large plate.
Return wok to heat and add another tablespoon of peanut oil. Add the noodles with 1 tablespoon of kecap manis and 1 tablespoon of the fish sauce. Use some tongs to separate the noodles and toss around for a few minutes until the noodles are softened. Transfer to the plate with the broccoli.
Return wok to heat and add the final tablespoon of peanut oil. Add the chicken, garlic and sugar. Stirfry for a few minutes or until the chicken is just cooked. Push the chicken to one side of the wok and crack the egg into the other side. Let the egg cook for minute before tossing it through the chicken. Add the broccoli and noodles and mix everything together along with the remaining 1 tablespoon of fish sauce and 1 tablespoon kecap manis. Grind over lots of fresh black pepper.
Serve with a good drizzle of the chilli vinegar and a generous sprinkling of coriander leaves.
1 fresh long red chilli, thinly sliced
Marinate the sliced chicken with 1 tablespoon of the fish sauce, the sesame oil and oyster sauce for about 15 minutes.
Soak the dried noodles in hot water until they are just soft / pliable then drain and set aside (don't let them get mushy).
To make the chilli vinegar, combine the vinegar and chilli in a bowl and set aside for serving.
Heat a wok over high heat and when just smoking add 1 tablespoon of the peanut oil. Toss in the broccoli and cook until just starting to wilt and then transfer to a large plate.
Return wok to heat and add another tablespoon of peanut oil. Add the noodles with 1 tablespoon of kecap manis and 1 tablespoon of the fish sauce. Use some tongs to separate the noodles and toss around for a few minutes until the noodles are softened. Transfer to the plate with the broccoli.
Return wok to heat and add the final tablespoon of peanut oil. Add the chicken, garlic and sugar. Stirfry for a few minutes or until the chicken is just cooked. Push the chicken to one side of the wok and crack the egg into the other side. Let the egg cook for minute before tossing it through the chicken. Add the broccoli and noodles and mix everything together along with the remaining 1 tablespoon of fish sauce and 1 tablespoon kecap manis. Grind over lots of fresh black pepper.
Serve with a good drizzle of the chilli vinegar and a generous sprinkling of coriander leaves.
Glad to have you back. I love your recipes and photos.
ReplyDeleteWelcome back! Have missed your recipes. Love the new header.
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