As I have mentioned, I have a beautiful new iPad. It’s fantastic for a number of things, but the number one reason I wanted it was, of course, for cooking. There are about a million fantastic aps with fantastic recipes, not to mention having easy access to the internet. This recipe is from the Master Chef magazine on iPad. I enjoyed cooking and eating this one, nice for a change from the usual!
- 300g chicken thigh fillets, thinly sliced
- 1/4 cup fish sauce
- 1/2 tsp sesame oil
- 1 tbs oyster sauce
- 200g dried rice stick noodles
- 1//4 cup peanut ooil
- 2 cups sliced Gai lan (chinese broccoli)
- 1 bunch broccolini cut into bite sized pieces
- 2 bsp kepap manis
- 3 cloves of garlic, finely chopped
- 1 tbs white sugar
- 1 egg
- 1 bunch coriander, chopped roughly
- 1/4 cup white wine vinegar
- 1 fresh long red chilli, finely chopped
- Combine chickent, 1tbs of the fish sauce, the sesame oil and oyster sauce in a bowl. Mix to coat the chicken well then refrigerate for 15 minutes to marinate.
- Soak teh noodles in warm water for about 10 minutes or until rubbery and pliable but firm to touch. DO NOT LET THE NOODLES GO SOGGY. Drain and pat dry.
- Combine vinegar and finely sliced chilli in a small bowl. Set aside.
- Heat wok over high heat until smoking then add 1tbs of the peanut poin and the cabbage and broccolini. Toss until wilted then transfer to a large plate.
- Return the wok to the heat and add another 1tbs of peanut oil. Add the noodles and toss to coat immediately. Add 1 tbs of kepap manis and 1 tbs of fish sauce then stir-fry for about 3 minutes or until the noodles soften and start to char around the edges. Add to the cabbage and broccolini.
- Return the wok to the heat and add the remaining 1 tbs peanut oil. Throw in the garlic, chicken and sugar. Stir-fry for about 3 minutes or until the chicken is just cooked through.
- Push the chicken to one side and crack the egg into the empty side. Let the egg partially set and then scramble though the chicken.
- Add the noodles, cabbage and broccolini and mix together with tongs. Add teh remaining 1 tbs fish sauce and 1 tbs kepap manis and mix to combine.
- Pile onto a large serving pate, drizzel over a couple of spoonfuls of the chilli vinegar and scatter iwth the coriander.
- Serve with remaining chilli vinegar on the side for everyone to use to their taste.
As I said, I liked this dish, but it’s a little unusual with the vinegar flavour. Being the girl who licks salt and vinegar chips, this works for me. My father, liking chilli, practiacally ladled the vinegar onto his dish- I wouldn’t suggest this unless you want the whole thing tasting like vinegar… Presents beautifully and for someone who is unfamiliar with stir-fry, was very easy. Make sure all your ingrediants are out and measured before you start. It’s a fast paced recipe and this helps so much. Try not to over cook the noodles as they will end up a slightly congealed mess- still tasty, but not so pretty. They warn you in the recipe- I didn’t listen! Give it a go, with it’s Asian flavours and rich colours it’s sure to at least be a pleasant change to your usual menu.