Noodle-icious!

SWEET SOY CHICKEN WITH NOODLES

'Kecap manis' is an Indonesian, sweet, soy sauce available in most superstores. 'Hokkien noodles' has been used in this recipe, but any fresh, wheat noodle, such as shanghai, can be substituted.

Ingredients

500g hokkien noodles

1 tbsp peanut oil

750g chicken thigh fillets, thickly sliced

8 green onions, chopped coarsely

4 cloves garlic, crushed

2cm piece fresh ginger (10g), sliced thinly

230g can water chestnuts, drained and sliced

300g choy sum, trimmed, chopped coarsely

2 tbsp coarsely chopped fresh coriander

2 tbsp kecap mains

¼ cup (60ml) chicken stock

Method

Place noodles in medium, heatproof bowl and pour boiling water; separate with   fork and drain. Heat oil in wok; stir-fry chicken in batches until browned all over. Return chicken to wok with onion, garlic, ginger and water chestnuts; stir-fry until fragrant.

Add choy sum, coriander, kecap manis and stock; stir-fry until chicken is cooked through and choy sum just wilted. Serve noodles topped with chicken mixture.

(Serves 4)

SPICY NOODLE, VEGETABLE AND CHICKEN STIR-FRY

Ingredients

200g packet dried egg noodles

2 tbsp vegetable oil

600g chicken breast fillets, sliced

1 large carrot (180g), sliced thinly

250g button mushrooms, sliced coarsely

2cm piece fresh ginger (10g), grated

¼ cup (60ml) chicken stock

¼ cup (60ml) oyster sauce

2 tbsp soy sauce

4 green onions, sliced thinly

2 long red chillies, sliced thinly

150g sugar snap peas

Method

Cook noodles in a large saucepan of boiling water, drain and rinse under cold water. Heat half of the oil in wok; stir-fry chicken in batches until just cooked through. Heat remaining oil in the same wok; stir-fry carrot, mushroom and ginger until vegetables are just tender. Return

chicken to wok with combined stock and sauces; stir-fry until hot. Add noodles, onion, chilli and peas; stir-fry until heated through. (Serves 4)

MEE GORENG

Mee goreng simply translates as fried noodles, and is an everyday dish in Indonesia and Malaysia.

Ingredients

600g hokkien noodles

1 tbsp peanut oil

3 eggs, beaten lightly

500g beef strips

2 cloves garlic, crushed

2cm piece fresh ginger (10g), grated

500g baby bok choy, chopped coarsely

4 green onions, sliced thinly

¼ cup coarsely chopped fresh coriander, 2 tbsp dried shrimp

¼ cup (60ml) kecap manis

2 tsp sambal oelek, ¼ cup (60ml) beef stock

½ cup (75g) toasted unsalted peanuts

Method

Place noodles in medium, heatproof bowl and pour boiling water; separate with fork and drain. Heat a quarter of the oil in a wok; cook half of the egg until the egg mixture is almost set. Remove omelette from wok; repeat with another quarter of the oil and remaining egg. Roll omelettes; slice thinly.

Heat remaining oil in same wok; stir-fry beef, garlic and ginger in batches until beef is browned all over. Place bok choy in same wok and stir-fry until just wilted. Return beef mixture to wok with noodles, onion, coriander, shrimp and combined kecap manis, sambal and stock; stir-fry until heated through. Serve topped with omelette and peanuts.

Recipe and photo: Collected