Noodles with chicken and prawns
Noodles with chicken and prawnsSubscribe to Sainsbury's magazine
Traditionally minced pork belly is used in this street food dish, but the lighter taste of chicken works beautifully. You can season further to taste with black rice vinegar, chilli oil or chilli flakes at the table, if you like
- 1 x 410g pack fresh egg noodles
- 1 tbsp sesame oil
- 1 litre chicken stock
- 1 x 150g pack cooked and peeled large king prawns
- a handful of bean sprouts
- ½ x 15g pack chives, roughly chopped (optional)
- 3 tbsp white crabmeat (optional)
- 1 spring onion, finely sliced
- 1 small garlic clove, minced (optional)
For the chicken
- 225g (about 2) skinless and boneless chicken thighs, very finely diced (or use minced pork)
- a pinch of ground white pepper
- 1 tsp cornflour
- 1 tbsp rapeseed or groundnut oil
- 1 small garlic clove, crushed
- 2 small shallots, finely chopped
- 1 tbsp Shaoxing rice wine (or dry sherry)
- 3 tbsp reduced-salt light soy sauce
- 50g Chinese leaf, washed and finely shredded
Toss the fresh noodles with the sesame oil and set aside.
For the chicken, add the diced chicken to a bowl, season with salt, ground white pepper and add the cornflour. Mix well. Heat the oil in a wok or large deep fryingpan and stir-fry the garlic and shallots for 10 seconds, then add the chicken mixture. Let the meat settle for a few seconds, then turn over and cook for another minute. Season with the rice wine and 1 tablespoon of soy sauce.
Add the shredded Chinese leaf and toss together for 1 minute until the leaves have softened but still have a bite. Season again with 2 tablespoons of soy sauce. Spoon everything out of the wok and set aside.
Pour the chicken stock into the wok (don’t wash out the wok as it will contain the cooking juices); bring to the boil. Add the cooked prawns, beansprouts and chives and blanch for 10 seconds; remove from the stock using a spider or draining spoon.
To serve, divide the noodles between 4 warmed bowls. Ladle over some stock (not covering all the noodles, leaving 1-2cm off the top). Spoon over the wok-fried chicken and cabbage, and the cooked prawns, beansprouts and chives.
Add a spoonful of crabmeat if using, and scatter over the spring onions and minced raw garlic, if using. You can season further to taste with black rice vinegar, chilli oil or chilli flakes at the table, if you like.
Ching-He Huang’s latest book is Stir Crazy (Kyle Books, £19.99). chinghehuang.com