Ingredients card / Shopping list
400g Hakubaku somen noodles
680g Chicken fillets (finely sliced)
2tbsp Olive oil
5 cloves Garlic (minced)
1tbsp Fresh ginger (finely chopped)
2tbsp Fresh lemon grass (finely chopped)
4 small Fresh red chillies (de-seeded, finely chopped)
60g Palm sugar
60ml Oyster sauce
2tbsp Fish sauce
60ml Lime juice
Fresh coriander leaves (for garnish)
2tbsp Tamarind (concentrate)
Recipe By: Hakubaku
Serves 4 adultsIntroduction
I read the name of this recipe and my mouth starts watering - so good
STEP ONE:SOMEN NOODLES
Cook noodles according to packet instructions.
Drain, then set aside.
STEP TWO:COMBINED SAUCES
In a small bowl, combine the oyster sauce and fish sauce.
Heat half the olive oil in a wok.
Add the chicken (in small batches) and stir-fry until browned and tender.
Set aside, keeping covered and warm.
STEP FOUR:SPICED CARAMELISED CHICKEN
Add the rest of the olive oil to the wok.
Add the garlic, lemon grass, ginger and chilli and stir-fry until fragrant.
Add the palm sugar and water and cook (stirring) until palm sugar caramelises.
Return the chicken to the wok and stir-fry until chicken is coated.
Add the cooked somen noodles along with the sauce mixture, tamarind and lime juice, stirring to combine.
Reduce heat to simmer and simmer until sauce thickens slightly.
Place chicken and noodles on a large serving platter.
Garnish with a sprinkling of fresh coriander leaves.