After watching the BBC series Exploring China: A Culinary Adventure, with Ken Hom and Ching-He Huang (or, as Billy calls, "that dad and the girl"), I was inspired to do a bit of Chinese cooking myself. Well, I say "Chinese" but I'm in no way claiming this to be a traditional Chinese recipe. It's just something I thought would work well.
Not all Chinese cookery involves strange long list of ingredients. This recipe certainly doesn't, and can be cooked in 5 minutes flat.
Sweet Chilli Chicken Noodles
Serves 4
2tbsp olive oil
4 chicken thigh fillets, cut into strips
3tbsp dark soy sauce
3tbsp light soy sauce
2-3tbsp sweet chilli sauce
Small bunch of spring onions, roughly chopped
4 nests of egg noodles
Start by putting a pan of water on to cook the noodles. This recipe doesn't take long, so check the packet instructions and time so that the noodles finish cooking at the same time the chicken is cooked - about 4-5 minutes.
Add the oil to a frying pan and put on a high heat. Add the chicken and toss a few times to quickly colour it. Add both soy sauces and allow to bubble for a couple of minutes, then add the sweet chilli sauce. Cook for another minute then throw in the spring onions just before the end, so they bring a bit of freshness and still hold some crunch.
Drain the noodles and return them to the pan. Throw in the chicken and give it a good stir before serving.
Add the oil to a frying pan and put on a high heat. Add the chicken and toss a few times to quickly colour it. Add both soy sauces and allow to bubble for a couple of minutes, then add the sweet chilli sauce. Cook for another minute then throw in the spring onions just before the end, so they bring a bit of freshness and still hold some crunch.
Drain the noodles and return them to the pan. Throw in the chicken and give it a good stir before serving.
No comments:
Post a Comment