PREP TIME: 10 mins
COOK TIME: 20 mins
SERVES: 4-5 people
Noodles are quick to cook, hard to mess up and universally loved! Arguably one of Asia’s most popular foods, you’ll find noodles all over the region. They turn up in soups, stir-fries, stuffed into spring rolls and flatbreads or incorporated into braises.
And lucky for us here in New Zealand, there is a plethora of noodles to choose from in the international section of the supermarkets. From udon to vermicelli, from soba and Singapore noodles, all are readily available to utilise in your kitchen. Below is a fast, simple and affordable recipe that the whole family or household can enjoy!
2 packs Singapore noodles (Asian section of most supermarkets)
2 tablespoons peanut oil
500g chicken breast
1 medium brown onion, halved andthinly sliced
4 cloves garlic
1 tablespoon freshly-grated ginger
6 tablespoons hoisin sauce
1 tablespoon oyster sauce
1/4 cup chicken stock
2 tablespoons soya sauce
2 tablespoons Shaoxing cooking wine
3 spring onions, sliced
3 bok choy
4 tablespoons toasted peanuts
Good handful coriander
1.Trim the ends of the bok choy far enough up that the leaves fall apart. Wash, drain with paper towels, and then set aside.
2.Chop the chicken into very small pieces so it’s almost mince-like.
3.Chop the ends off the courgette then cut in half long-ways, then into quarters long-ways. Season with salt and pepper. Heat a medium pan to a medium-high heat and pan-fry the courgette in a little oil until golden brown. Drain on a paper towel and set aside.
4.Prepare the Singapore noodles according to the pack. Drain and set aside while you prepare the rest of the meal.
5.Tip the peanut oil into a large pan and heat to a medium-high heat. Add in the onions and ginger and cook until the onions are starting to go translucent, about 3-4 minutes.
6.Add in the garlic. Cook for another two minutes, ensuring you do not brown. Add in the chicken and fry until cooked through, about 4-5 minutes. Ensure you use the end of the wooden spoon to break up the mince and make sure there are no clumps.
7.Add in the Shaoxing cooking wine and thoroughly combine and cook until mostly absorbed.
8.Stir in the hoisin, oyster sauce, stock and soya sauce. Add in the bok choy and thoroughly combine. Once the bok choy begins to wilt, add in the courgette.
9.Tip in the noodles and thoroughly combine with the chicken mix. Divide even amongst 4-5 bowls. Garnish with the peanuts and coriander and serve immediately.