Recipe Cuisine: Chinese
Theme: Fast & Fab
Black Pepper Chicken Noodles
By: Deborah Dean
Ingredients
- 300 g dried egg noodles
- 600 g chicken thigh fillets, thinly sliced
- 2 tablespoons cornflour
- 4 tablespoons Lee Kum Kee Black Pepper Sauce
- 2 tablespoons light soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon honey
- 60 ml coconut milk
- 1/3 cup water
- 2 teaspoons sesame oil
- 2 tablespoons vegetable oil
- 1 small brown onion, thinly sliced
- 3 cloves garlic, finely chopped
- 2 teaspoons freshly grated ginger
- 1 teaspoon freshly cracked black pepper
- 2 spring onions, sliced
- 1 teaspoon toasted sesame seeds (optional)
- 1 Lebanese cucumber, julieened (optional)
Product used in recipe
- LEE KUM KEE - BLACK PEPPER SAUCE
- LEE KUM KEE - PANDA BRAND OYSTER SAUCE
- LEE KUM KEE - SESAME OIL
Method
- Bring a large pot of salted water to the boil. Cook egg noodles according to packet instructions until just tender. Drain and toss with 1 teaspoon sesame oil. Set aside.
- Toss the sliced chicken with cornflour until evenly coated.
- Mix together the black pepper sauce, soy sauce, oyster sauce, honey, coconut milk and water. Set aside.
- Heat 1 tablespoon vegetable oil in a wok over high heat. Cook the chicken in a single layer for 3–4 minutes until golden and just cooked through. Remove and set aside.
- Add remaining oil to the wok. Stir-fry onion for 2 minutes until slightly softened. Add garlic and ginger, cook 30 seconds until fragrant.
- Return the chicken to the wok. Pour in the sauce and simmer for 2–3 minutes until glossy and slightly thickened. Add the noodles and toss well until evenly coated. Finish with freshly cracked black pepper and remaining sesame oil.
- Divide between bowls, scatter with spring onions & sesame seeds. Add julienned cucumber and a lime wedge (if using). Serve immediately while glossy and hot.
