Viet­namese noo­dles with chicken mince

Friday - - Food Special -

Prep time: 5 mins Cook­ing time: 10 mins Serves 4

1 tbsp ground­nut oil 2 gar­lic cloves, crushed 1 tbsp grated gin­ger 250g chicken mince 1 tbsp dark soy sauce 1 tbsp light soy sauce 50ml hot chicken stock 1 tbsp se­same oil 2 spring onions, finely sliced Hand­ful co­rian­der, roughly chopped, plus ex­tra 140g glass noo­dles, cooked Black and white se­same seeds, toasted, to gar­nish Juli­enned pep­pers and car­rots, to gar­nish 1Warm

ground­nut oil in a wok over high heat. When it starts to smoke, add gar­lic and gin­ger. Stir well for a few sec­onds then add chicken mince and cook un­til it be­gins to brown. 2Add

dark and light soy sauces and chicken stock. Stir and bring to a boil. 3Af­ter

a minute, driz­zle se­same oil over and stir in spring onions, co­rian­der and noo­dles. 4Serve

im­me­di­ately, gar­nished with se­same seeds, pep­pers, car­rots and co­rian­der.

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