Vietnamese-Style Dry Fried Noodles with Coconut Caramel Chicken

Ingredients

• For the Chicken:
• 4 boneless skinless chicken thighs, diced
• 1 tbsp fish sauce
• 1 tbsp soy sauce
• 1 tsp five-spice powder
• 1 tsp garlic powder
• 1 tsp sugar
• 1 tbsp oil
• Coconut Caramel sauce:
• 1/3 cup coconut milk
• 2 tbsp fish sauce
• 2 tbsp brown sugar
• 2 tsp lime juice
• 1 small red chilli, finely chopped
• Dry Fried Noodles:
• 2 nest of dried thin egg noodles (approx 120g dried weight)
• 2 tbsp oil
• 3 garlic cloves, minced
• 1 shallot, thinly sliced
• 1/2 cup bean sprouts
• 2 spring onions, sliced
• 1 tsp soy sauce
• 1/2 tsp white pepper
• 1 tsp toasted sesame seeds
• For Garnish: Fried shallots, coriander, crushed peanuts and lime wedges for extra zing

Method

1. Marinate the Chicken in a bowl, mix the chicken thighs with fish sauce, soy sauce, five-spice powder, garlic powder, and sugar. Let marinate for at least 20 minutes. Put a medium saucepan half full of water on to boil.
2. Prepare the coconut caramel sauce in a small saucepan, heat the brown sugar over medium heat until it melts and turns a deep amber colour.
3. Carefully add coconut milk, fish sauce, and lime juice, stirring continuously until well combined. Let it simmer until slightly thickened. Set aside.
4. Heat 1 tbsp oil in a pan over medium-high heat. Sear the chicken thighs for about 5-6 minutes on each side (depending on thickness) until caramelized and cooked through.
5. Pour the coconut caramel sauce over the chicken, letting it coat and glaze them for about a minute. Turn heat off.
6. Cook the egg noodles according to package instructions, then rinse and drain well.
7. In a wok or large pan, heat 2 tbsp oil over high heat.
8. Add minced garlic and shallots, stirring until fragrant (about 30 seconds).
9. Toss in the noodles and stir-fry for 1-2 minutes, letting them slightly crisp up.
10. Add bean sprouts, spring onions, soy sauce, and white pepper, tossing to combine, ensuring all noodles are coated with the soy sauce.
11. Divide dry-fried noodles between bowls, top with sliced coconut caramel chicken.
12. Garnish with fried shallots, fresh coriander, crushed peanuts, and lime wedges.

Product used in recipe

• OBENTO - OBENTO SAUCE - MIRIN SEASONING