Ingredients
- Chicken thigh 1 cup
- Mixed veges 2 cups
- 200g / 7 oz dried wide rice stick noodles
- 2 tsp dark soy sauce
- 1 1/2 tbsp oyster sauce
- 1 tbsp light soy sauce
- 2 tsp white vinegar
- 2 tsp sugar
- 2 tbsp peanut or vegetable oil
- 1 tbsp Chiu Chow Style Chilli Oil
- 2 cloves garlic cloves, very finely chopped
- 1 large egg
- Fresh coriander
Method
- Broccoli / Cauliflower – trim ends, cut into 7.5cm/3" pieces. Cut thick stems in half vertically so they're no wider than 0.8cm / 0.3" thick.
- Noodles – Prepare according to packet directions and drain.
- Sauce – Mix ingredients until sugar dissolves.
- Heat Chilli oil: Heat 1 tbsp oil in a very large heavy based skillet or wok over high heat.
- Cook garlic and chicken: Add garlic, cook 15 seconds. Add chicken, cook until it mostly changes from pink to white.
- broccoli / cauli STEMS: Add stems, cook until chicken is almost cooked through.
- LEAVES: Add broccoli leaves, cook until just wilted.
- Scramble egg: Push everything to one side, crack egg in and scramble.
- REMOVE chicken from wok: Remove everything in the wok onto a plate (scrape wok clean).
- Caramelise noodles: Return wok to stove, heat 2 tbsp oil over high heat until it starts smoking (HOT is key!). Add noodles and Sauce. Toss as few times as possible to disperse Sauce and make edges of noodles caramelise – about 1 to 1 1/2 minutes
- Add chicken back in: Quickly add chicken and veg back in, and toss to disperse. Serve immediately!
- Garnish with coriander and serve
Product used in recipe
- LEE KUM KEE - LKK CHILLI OIL CHIU CHOW 205G
