Spicy Chicken Noodle Stir-Fry
This Chinese-inspired stir-fry combines minced chicken with hokkien noodles in a flavourful sauce made from soy, ketjap manis, oyster sauce and sambal oelek. Snow peas add a fresh crunch, and it's all ready in just 35 minutes. Serve with lemon or lime wedges for a bright, zesty finish.
Ingredients
- 2 tablespoons soy sauce
- 1 tablespoon ketjap manis (your own or <a href="https://www.food.com/recipe/ketjap-manis-39318/">Ketjap Manis</a>)
- 1 tablespoon oyster sauce
- 1/4 cup chicken stock
- 1 tablespoon sambal oelek (your own or <a href="https://www.food.com/recipe/sambal-oelek-47589">Sambal Oelek</a>)
- 440 g hokkien noodles
- 1 tablespoon vegetable oil
- 1/2 red onion, cut into fine wedges
- 1 garlic clove, crushed
- 300 -400 g minced chicken
- 6 snow peas, shredded
- lemon wedges or lime wedge, to serve
Method
- Combine the soy sauce, ketjap manis, oyster sauce, chicken stock and sambal oelek in a bowl, whisking them together.
- Leave this sauce mixture to one side.
- Put the hokkien noodles into a separate bowl and cover them with boiling water, using tongs to separate the strands gently.
- Drain the noodles thoroughly.
- Meanwhile, warm the vegetable oil in a wok or a large non-stick frying pan and cook the red onion and garlic until they begin to soften.
- Introduce the minced chicken to the wok, stir-frying and breaking it up until it is nearly cooked through, adding a little more oil if necessary.
- Next, pour the prepared sauce into the wok along with the snow peas, adding a splash more stock if the mixture seems dry.
- Stir everything to combine well, allow it to cook for a short time, then check the seasoning.
- Add the drained noodles to the wok and toss them gently with the other ingredients.
- Divide the stir-fry among individual bowls and accompany with wedges of lemon or lime.
Nutrition (per serving)
Sodium728800 mg
Recipe details
CategoryChicken
Cuisinechinese
AuthorJewelies
