Saturday, October 11, 2008

chilli chicken with stir-fried noodles

I always see dark stir-fried noodles in food courts and fast food restaurants. It is often served in a sizzling plate with the noodles swimming in dark sticky sauce obviously loaded with cornstarch. It looks so good but I'm often disappointed with the blank taste of the sauce. the advantage of making it at home is you can modify it the way you like it. I just discovered the sauce to use, it is the dark soy sauce. With just minimal amount to add to the egg noodles, it turns magically into a very rich dark color but not too salty. I didn't make much sauce as I don't my noodles swimming in sticky sauce like in the fast food stalls. I just stir-fried it with the sauce for a few minutes.

This is a quick simple meal to make. I'm not very precise with the amount but you may adjust it accordingly. It is important to keep everything ready next to before start cooking because everything happens so quickly in this dish and they are not so pleasant when overcooked or not cooked at the same time. You may use two burners so as to cook the noodles and the chicken at the same time.

onion and garlic
Chicken fillet (cut in strips)
jelapeno chili
egg noodles
dark soy sauce

Sauté garlic and onion until translucent, add chili, chicken and stir-fry until chicken is done.

Prepare the noodles by blanching it in a boiling water for few minutes until half cooked. Drain and place it in another pan for stir-frying. Stir fry with soy sauce for a few minutes stirring constantly until noodles are well flavored with the dark soy sauce.

Serve Chicken with noodles. Best eaten while still warm.
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