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Stir-Fried Hokkien Noodles with Chicken, Chili and Bean Sprouts

Recipe By: Kylie Kwong

INGREDIENTS

400 g (13 oz ) chicken thigh fillets, cut into 2cm (1 in) slice
¼ cup vegetable oil
1 small white onion, cut in half and then into thick wedges
12 ginger slices
1 x 450 g ( 15 oz ) packet fresh Hokkien noodles
2 tablespoons Shao Hsing wine or dry sherry
1 tablespoon white sugar
2 tablespoons organic tamari
1 tablespoon organic brown rice vinegar
½ teaspoon sesame oil
1 cup fresh bean sprouts
½ cup of spring onion ( scallion ) julienne
2 large red chillies, finely sliced on the diagonal

Marinade:
1 tablespoon white sugar
1 tablespoon organic tamari
1 tablespoon Shao Hsing wine or dry sherry
½ teaspoon sesame oil

 

 

Organic/ Vegan/

METHOD

Combine chicken and marinade ingredients in a bowl, cover, and leave to marinate in the refrigerator for 30 minutes.
Heat 2 tablespoons of the oil in a hot wok until 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, wine or sherry, sugar, tamari, brown rice vinegar and sesame oil and stir-fry for 1 ½ minutes. Add bean sprouts, spring onion and half the chili and stir-fry for a further 30 seconds or until chicken is just cooked through and the noodles are hot.
Arrange noodles in bowls, top with remaining chili and serve immediately.

SPIRAL FOODS