with garlic, ginger & chilli
Chicken in spicy Malay-style noodles
- 300 g chicken thigh, diced
- 3 teaspoons sesame oil
- 3 tablespoons soy sauce
- 2 tablespoons vegetable oil, for frying
- 2 eggs, lightly beaten
- 1 onion, diced
- 2 packs shelf-fresh Hokkien noodles
- 1 tablespoon Gourmet Garden Ginger
- 3 teaspoons Gourmet Garden Chunky Garlic
- 1 tablespoon Gourmet Garden Hot Chilli
- 2 tablespoons oyster sauce
- 1 bunch choy sum or bok choy or English spinach, sliced
- 100 g bean sprouts
- 50 g dry fried shallots or roasted peanuts to garnish
- Marinate chicken with half the soy sauce and sesame oil for 5 minutes.
- Heat a large wok over medium-high heat and add 1 teaspoon oil. Pour in beaten egg, swirl the wok to spread egg into a thin crepe, and cook gently for about 30 seconds. Slide onto a board, roll up and slice into strips.
- Rinse wok and return to the heat. Add 2 tablespoons of vegetable oil and fry the diced onion until browned. Move onion to the side of the wok and add the marinated chicken and stir-fry until lightly browned, about 2 minutes.
- Add choy sum or bok choy and stir-fry for 1 minute. If using spinach, add with the bean sprouts in step 5.
- Untangle noodles and add to the wok, with ginger, garlic, chilli and oyster sauce, adding remaining soy sauce and sesame oil, the egg, and bean sprouts. Toss the ingredients together until well mixed.
Mound noodles in shallow bowls or plates and garnish with fried shallots or roasted peanuts.If you like it extra hot, make a sauce of equal parts soy sauce and Gourmet Garden Hot Chilli to serve on the side.