Hokkein Noodles


This one is for Travis

Ingredients

Large bag of Hokkein or Chow Mein Noodles from Fridge Section

400gm-500gm Chicken thigh fillets

2-3 Tbs Sesame Oil

1 Capsicum

1 onion

2 Garlic Cloves

1-2 Chilli’s depending on variety and your heat tolerance

2 Tsp finely Grated Ginger

1 Tsp Chinese 5 Spice

1 Zucchini

1 Carrot

1 bag Spinach

1 Large handful of Bean Shoots (optional but adds a nice Crunch)

4 Tbs Toasted Sesame Seeds

Sauce (Rough Guide do to your taste)

1/2 Cup Tamari (Soy Sauce from health food Aisle of supermarket)

1/4 Cup of Shao Shing Wine (Asian section of Supermarket) Optional

1/4 Cup of Raw Honey/Brown Rice Syrup(From Health Food Aisle of Supermarket)

2Tbs Rice Wine Vinegar (Asian section of Supermarket)

1-2 Tbs Sesame Oil

* For a variation on the sauce you could add one of the many Melrose Nut Butters from the Healthfood aisle and 2Tsp of Quality Curry Powder and turn into a Sweet Satay, you could also swap the noodles to Rice Noodles

Method

Mix the sauce up using a wisk checking the flavour and making any adjustments needed to your taste

Dice the Chicken

Finely Slice the Onion and Garlic

Finely Grate the Ginger

Remove seeds from the Chilli’s and finely Julienne them (cut lengthways)

Finely Shred the Zucchini and Carrot (Slice thinly into rounds and lay a few flat at a time and Julienne them)

In a small fry pan toast the Sesame Seeds till they start popping and brown be careful not to burn, this won’t take long. place them in a small bowl and set aside.

Place the Noodles in a bowl and cover with boiling water for a few min then drain in a colander (each Noodle will be different and have instructions on the pack)

Heat a large frypan or Wok till very hot

Add Sesame oil, Chicken, onion, Garlic, Chilli, Ginger and Chinese 5 Spice to the pan and fry off till chicken is browning, stirring constantly so as not to burn anything.

Add the Carrot and Zucchini and continue to stir for about 2minutes

Add the Sauce and simmer whilst still stirring till the Chicken is cooked and the Carrots are just starting to become tender.

Add the drained noodles and the Spinach and toss everything together once Spinach has wilted turn heat of and keep stirring for a minute to avoid noodle sticking to the bottom of the pan.

Serve and top with the Sesame Seeds and some of the Beanshoots and fresh Coriander leaves (optional Travis doesn’t like them but other people do)

Should Serve about 4 People

* I haven’t tested this sauce yet with exact quantities as I’m a bit of this and a bit of that kind of cook normally

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