Recipe Cuisine: Chinese
Theme: Fast & Fab
Quick Chicken Basil Szechuan Noodles
By: Ash Natt
Ingredients
- 2 tbsp dark Soy
- 1 tbsp light soy
- 1 quarter cup vegetable oil
- 1 tbsp sesame oil
- 2 tbsp oyster sauce
- 1 tsp sugar
- 1 tbsp ground Szechuan pepper
- 1 tsp white pepper
- 3 cloves garlic chopped fine
- 1 cup spring onion finely diced
- 1 carrot Julien sliced
- 4 bunches bok choi
- 2 cups fresh basil
- Half a red onion finely diced
- 500 gram chicken thigh cut into slices
- 1kg hokkien noodles
- 1 half cup of water
- 2 cups bean sprouts
Product used in recipe
- LEE KUM KEE - PREMIUM DARK SOY SAUCE
Method
- Heat vegetable oil and sesame oil over a medium heat n a large wok or saucepan. Brown the chicken for 4 minutes. At the end of the 4 minutes add garlic, carrot, red onion and Bok choi. Toss lightly.
- Now add all sauces and spices to the saucepan and bring to a rapid simmer. Now add the water and again bring to a rapid simmer. This should form a soup like mixture. Last of all add all of the fresh basil. Keep on a very low simmer.
- Take hokkien noodles from packet and put into a microwave bowl. Cover and place in a microwave for 5 minutes. Once heated give the bowl a vigorous shake to ensure all noodles are loosened and not sticking together.
- Return saucepan with sauce to a medium heat. Add noodles to work/saucepan and toss for 3 minutes to allow the noodles absorb the liquid and sauce coats the noodles. Empty entire contents into a large bowl for serving to ensure cooking stops.
- Now serve in bowls with bean sprouts and fresh spring onion on top as garnish. Add white pepper and salt to taste.
