Spicy Chicken Noodle Stir-Fry |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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A quick and easy stirfry. This is based on a Huey recipe. Ingredients:
2 tablespoons soy sauce |
1 tablespoon ketjap manis (your own or ketjap manis) |
1 tablespoon oyster sauce |
1/4 cup chicken stock |
1 tablespoon sambal oelek (your own or sambal oelek) |
440 g hokkien noodles |
1 tablespoon vegetable oil |
1/2 red onion, cut into fine wedges |
1 garlic clove, crushed |
300 -400 g minced chicken |
6 snow peas, shredded |
lemon wedges or lime wedge, to serve |
Directions:
1. Whisk up soy, ketjap manis, oyster sauce, stock and sambal.
2. Set aside.
3. Place noodles in another bowl and soak in boiling water, carefully separating with tongs as you do so.
4. Drain well.
5. At the same time, heat oil in a wok (or large non-stick fry pan) and gently saute onion and garlic until softish.
6. Add chicken and stirfry until almost cooked, mashing as you do so and adding more oil if needed.
7. Then pour in the sauce and add snow peas and spring onions, with more stock if needed.
8. Mix well, briefly cook and taste for seasoning.
9. Add noodles and gently toss.
10. Mound into individual bowls and serve with lemon or lime wedges on the side.
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