CHICKEN SINGAPORE NOODLES
Serves 4
Ingredients:
500g fresh, thin egg noodles
500g chicken breast or a roast chicken, shredded
1 tbsp olive oil
3 cloves garlic, finely sliced
3cm piece of ginger, grated or finely sliced
1 cup of mushrooms (I used shiitake)
2 carrots, sliced into matchsticks or strips with a julienne peeler
4 spring onion, finely sliced
400g can tinned baby corn
2 bunches bok choy, roughly chopped
2 cups bean shoots, rinsed
1/2 cup roasted cashews, roughly chopped (optional)
Sauce:
1/2 cup soy sauce
1/3 cup kecap manis
Method:
Place noodles in large heat proof bowl and fill with boiling water. Cover with a plate. Leave for a little less time than the packet says. Separate with a fork and drain. Set aside.
Place a large wok or fry pan onto HIGH heat. Add the olive oil for 30 secs. Then add the ginger and garlic, stir for 2 mins. Add the mushrooms and carrot and stir for a couple of minutes (you can add a little of the sauce here if you think the garlic is burning). Add the corn, spring onion and bok choy and stir fry for about 2 minutes. Add the noodles, remaining sauce, shredded chicken and bean shoots. Stir through quickly on high heat for about 1 minute. That’s it!!!
Top with chopped cashews or peanuts if you want a crunch.
If you want to use chicken breast, you can either slice it & pan fry it before you start the stir fry or I LOVE to rub oil and a little of the sauce on the whole breast and roast in the oven for 18 minutes at 200 degrees. Remove and slice!!! No spitter spatter mess all over the stove area