CHER'S SPICY NOODLES
INGREDIENTS
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3-4 shallots
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110g boneless skinless chicken thighs, finely sliced
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1 tbsp vegetable oil
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½ clove garlic, finely chopped
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2 cups Chinese leaf, finely sliced
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1 medium carrots, finely sliced
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225g fresh lo mein egg noodles
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Handful bean sprouts
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1 spring onion, finely sliced
THE MARINADE
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Pinch salt
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Pinch sugar
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1 tsp cornstarch
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1 tsp vegetable oil
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1 tsp water
THE SPICE MIX
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1 tbsp curry powder
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1 tsp cumin
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1 tsp coriander powder
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½ tsp turmeric
THE SAUCES
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½ tablespoon shaoxing wine (or dry sherry cooking wine)
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½ tablespoon soy sauce
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½ teaspoon dark soy sauce
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½ teaspoon sesame oil
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Pinch of salt
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Pinch of sugar
METHOD
PREPARATION
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Thinly slice the chicken thighs and season with salt and sugar. Place the chicken in a bowl and add the cornstarch and water. Massage through with your hands, then add the oil and mix well.
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Finely slice the carrots, spring onion, and shallots. Make your wok clock on a plate- carrots at 12, then your shallots, then your garlic, noodles, chinese cabbage, and finally the spring onion and beansprouts.
COOKING
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Place the vegetable oil into a smoking hot wok and add the chicken. Stir fry the chicken for a few minutes and remove. Add the veg to the wok, working around the wok clock and giving each veg 30 seconds to cook before adding the next.
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Add the noodles and toss through until they soften a little, then add the chinese cabbage and fold through.
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Now it is time to add the spices and toss through. Followed by the sauces. Mix well.
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To finish off add the beansprouts for a few seconds, and serve.
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Top the dish with spring onions and sliced chilis (if you are brave!)