Cooked - Kylie Kwong’s Stir-fried Hokkien Noodles With Chicken And Chilli

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Home Pricing Community My Recipes

Kylie Kwong’s Stir-fried Hokkien Noodles With Chicken And Chilli

1.0

¼ cup or 48 grams vegetable oil

400- 450g chicken thigh fillet, cut into 2cm (1inch) slices

1 small red onion, cut in half and then into thick wedges

12 pieces of thinly sliced ginger

1 packet of 450g Hokkien noodles (cooked)

2 tablespoons shao hsing wine or dry sherry

1 tablespoon brown sugar

2 tablespoons tamari (add extra if needed)

1 tablespoon malt vinegar

1 teaspoon sesame oil

1 cup fresh bean sprouts

½ cup OR 52g of spring onion julienne

2 large red chillies, finely sliced on the diagonal

Heat 2 tablespoons of the oil in a hot wok until the surface seems to shimmer slightly.
Add chicken and stir-fry for 1 minute. Remove from wok and set aside.
Add remaining oil to hot wok with onion and ginger and stir-fry for 1 minute or until onion is lightly browned.
Toss in noodles, reserved chicken, shao hsing wine or sherry, sugar, tamari, vinegar and sesame oil and stir-fry for 1½ minutes.
Add bean sprouts and half the spring onions and chilli and stir-fry for a further 30 seconds or until chicken is cooked through and noodles are hot.
Arrange noodles in bowls, top with remaining spring onions and chilli and serve immediately.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍜Noodles

Cuisine🇨🇳Chinese

Occasions📆Everyday⏱️Quick Meal

Season🔁Year-round

DifficultyEasy ⏰ 20m

Created 112 weeks ago

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