Chicken Noodle Stir-Fry with Chilli Bean Sauce

A Malay-Chinese style chicken, vegetable and noodle stir-fry in a spicy chilli bean sauce.

This dish has a wonderful rich spicy flavour that will transport you straight to the streets of Asia.

Serves 4

750 g fresh uncut “stir-fry” rice noodles, or 250 g wide flat dried noodles soaked in warm water (about 35°C) until soft – 8-10 minutes, then rinse with cold water and strain
3 tbsp chilli bean sauce
2 tbsp oyster sauce
2 1/2 tbsp castor sugar
2 tbsp Shaoxing wine
1 tbsp Rice Wine vinegar
3 tbsp rice bran or vegetable oil
500 g skinless chicken thigh fillets, cut into bite size pieces
2 cloves garlic, finely chopped (or 1 tsp minced garlic from jar)
2 1/2 cm knob ginger, finely chopped (or 2 tsp minced ginger from jar)
1 medium carrot, julienned
1 cup mushrooms, sliced
1 cup green beans, sliced diagonally in 3 cm lengths
1 cup fresh baby corn, cut in half (optional)
1 capsicum, julienned
5 spring onion, sliced diagonally in 5 cm lengths
1 small bunch coriander, roughly chopped

Cut the noodles (fold to fold) into 1.5-2 cm strips. If the noodles are quite stiff and hard to pull apart, place the pieces of cut noodle on a plate and microwave for 20-30 seconds to take the chill off. Gently pull apart each piece of noodle. If the noodles are still not coming apart, microwave again for 10-15 seconds. Don’t put them in too long. Once separated, put aside.

In a small bowl, whisk together the chilli bean sauce, oyster sauce, sugar, shaoxing and vinegar, allowing the sugar to dissolve completely. Set aside.

Heat a wok or large frying pan over a high heat. Once hot, add a tablespoon of the oil. Add the chicken pieces and stir-fry until almost cooked.

Add another tablespoon of oil before adding the garlic and ginger and fry for a few seconds, then add the carrot, mushrooms, beans, and baby corn. Stir-fry for 2 minutes, then add the capsicum and spring onions. Stir-fry for another minute, or until the chicken is cooked through. Remove the chicken and vegetables from the pan and set aside.

Add the remaining oil to the wok. Add the noodles and gently stir-fry for a minute, then pour over three tablespoons of the sauce. Gently stir-fry for two or three minutes, or until softened. Tip: Use a set of chopsticks to gently loosen the noodles as they fry, combined with a large spatula to gently flip over as required – this will help to keep the noodles from breaking up too much.

Add all of the cooked chicken and vegetables and pour in the remaining sauce. Gently toss together with the noodles to heat through.

Serve immediately, garnished with the chopped coriander.

You can add any vegetable you like – try snow peas, sugar snaps or even sliced bamboo (if you use tinned bamboo, wash it well first).

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