A deeply healthy, ut­terly ad­dic­tive noo­dle dish

SERVES 2-3 PREP AND COOK TIME 30 MIN­UTES

The Australian Women's Weekly - - Family Favourites -

2 large chicken breasts (the best you can af­ford), cut into 1cm cubes juice of 1 lime

2 tea­spoons gochu­jang (Korean chilli paste) a good whack of fish sauce

2 tiny chopped bird’s eye chill­ies a splash of soy sauce

FOR THE CHILLI FISH SAUCE

75ml fish sauce

4–8 bird’s eye chill­ies, finely chopped juice of 1 lime

FOR THE STIR-FRY

250g dried Thai rice noo­dles dash peanut oil

3 cloves gar­lic, finely chopped

4 green onions (green shal­lots), sliced into 2.5cm pieces di­ag­o­nally

1 head of broc­coli (300g), cut into small flo­rets

8 Thai or ba­nana shal­lots, sliced finely 12 baby corn, halved

½ cup (50g) frozen peas

50–100ml chicken stock (a cube is fine) 3–10 bird’s eye chill­ies, finely chopped (de­pend­ing how hot you like it) 2 tea­spoons fish sauce big hand­ful of co­rian­der leaves, roughly chopped small hand­ful of mint leaves, chopped 1 lime, quar­tered

1 Put the chicken in a bowl with the lime juice and gochu­jang. Cover and leave to mar­i­nate in the fridge for an hour. Re­move from the fridge 10 min­utes be­fore cook­ing.

2 FOR THE CHILLI FISH SAUCE Mix all the in­gre­di­ents together and set aside.

3 FOR THE STIR-FRY Cook the rice noo­dles in a large pan of boil­ing wa­ter ac­cord­ing to the packet in­struc­tions. Drain, cool un­der cold run­ning wa­ter and set aside. Drain the chicken, dis­card the mari­nade, and pat the chicken dry with kitchen pa­per. Heat the oil in a wok un­til smok­ing, then throw in half the gar­lic, cook for a sec­ond, then add half the chicken and stir un­til browned, about 1–2 min­utes. Add half of all the veg­eta­bles, but not the chill­ies. Stir-fry for an­other 30 sec­onds, then add half the stock and chill­ies. Taste, sea­son with fish sauce and cook for a fur­ther 30 sec­onds to a minute, un­til the chicken is cooked through. Add half the herbs, mix and add half the noo­dles. Mix for an­other 30 sec­onds, and fin­ish with the juice of half a lime. Re­peat for the sec­ond bowl.

4 Serve with Chilli Fish Sauce.

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