Chilli Crusted Chicken Noodles
Ingredients
1.5 teaspoons chilli powder
3 tablespoons cornflour
1.5 teaspoons salt
2 tablespoons oil
350g chicken breast/thigh fillets, sliced
4 spring onions, sliced
2 tablespoons sherry or mirin
500g Hokkien noodles, gently separated
2 tablespoons oyster sauce
250g bok choy, washed, trimmed and separated
Preparation Method
1. Combine the chilli powder with the cornflour and the salt.
2. Heat the oil in a wok over high heat. Coat approximately 5 chicken strips in the corn flour mixture and fry for 3 minutes or until golden. Drain on paper towel to remove excess oil and repeat with the remaining chicken. Remove and set aside
3. Reheat the wok over medium heat. Add the spring onion and stir fry for 1 minute. Add the sherry and the noodles, tossing well with a pair of wooden spoons until noodles soften.
4. Add the oyster sauce and 2 tablespoons of water, cover and steam for 3 minutes or until noodles are tender.
5. Add the chicken and the bok choy and toss well. Cover and steam for 30 seconds only
Serves 4
Sourced with permission from www.bestrecipes.com.au and written by Emmat06
