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Adapted from a Kylie Kwong recipe in the SMH.
Serves 3-4
Serves 3-4
Ingredients
Ingredients
Equipment Required
Equipment Required
400g chicken thigh fillets, cut into 2cm cubes
4 tablespoons vegetable oil
1 red onion, cut in half and then into thick wedges
12 thin slices ginger
1 x 450g packet fresh thin Hokkien noodles
2 tablespoons Shao Hsing wine or dry sherry
1 tablespoon white sugar
2 tablespoons light soy sauce
1 tablespoon malt vinegar
½ teaspoon sesame oil
¼ cup coriander sprigs
½ cup spring onions cut in 10mm lengths
2 large red chillies, de-seeded and finely sliced on the diagonal
Marinade for Chicken
1 tablespoon white sugar
1 tablespoon light soy sauce
1 tablespoon Shao Hsing wine or dry sherry
½ tsp sesame oil
2 x bowls
Wok
Method
Method
1. Combine chicken and marinade ingredients in a bowl, cover and refrigerate. Marinate for at least 30 minutes.
2. Combine Shao Hsing wine, white sugar, light soy, malt vinegar and sesame oil in a bowl.
3. Prepare noodles as per packet instructions.
4. Heat 2 tablespoons of the oil in a hot wok. Add marinated chicken and stir fry for 2 minutes. Remove from wok and set aside.
5. Add remaining oil to wok, add onion and ginger, stir fry for 2 minutes or until onion is lightly browned.
6. Add noodles, chicken, prepared sauces and stir fry for 1.5 minutes.
7. Add spring onions and half the chilli. Stir fry for 30 seconds or until chicken is cooked through.
8. Arrange noodles in bowls, top with coriander and remaining chilli.
Notes
Notes
Key Word Search Tags
Key Word Search Tags
Stir fry
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