Crispy Chicken Noodles

CREDITS

@shabs_vindhani

INGREDIENTS

500g chicken strips•1 teaspoon salt and little vinegar• 2 tablespoon sesame oil and 5-6 tablespoon normal oil• one teaspoon garlic and ¼ teaspoon ginger• 1 teaspoon paprika chilli powder• 1 teaspoon chilli flakes• Sprinkle pepper• 2 tablespoon sriracha sauce• Half teaspoon robertsons zeal salt• 1 tablespoon sweet chilli sauce• 2 tablespoon worcester sauce• 1 tablespoon soy sauce• 2 tablespoon any chilli garlic sauce• 1 teaspoon mayonaise • 3 tablespoon vinegar• 1 level teaspoon cornflour mixed with half cup water• ¼ cup sweet corn• Half cup julienne carrots• Half cup julienne green beans• Peppers cut into strips• One small onion cut into strips. • 1 cup fresh cream
NOODLES: • Soak 3 bricks of egg or hakka noodles •cornflour to dust liberally coating noodles•Oil to fry noodles

METHOD

• Marinate 500g chicken strips in 1 teaspoon salt and little vinegar • Heat 2 tablespoon sesame oil and 5-6 tablespoon normal oil• Braise one teaspoon garlic and ¼ teaspoon ginger• Add chicken strips, braise • 1 teaspoon paprika chilli powder• 1 teaspoon chilli flakes• Sprinkle pepper• 2 tablespoon sriracha sauce• Half teaspoon robertsons zeal salt• 1 tablespoon sweet chilli sauce• 2 tablespoon worcester sauce• 1 tablespoon soy sauce• 2 tablespoon any chilli garlic sauce• 1 teaspoon mayonaise • 3 tablespoon vinegar• 1 level teaspoon cornflour mixed with half cup water. Let it bubble • Then add ¼ cup sweet corn and lastly stir in • Half cup julienne carrots• Half cup julienne green beans• Peppers cut into strips• One small onion cut into strips. Mix all well should be quite saucy• Stir in 1 cup fresh cream• Mix with your crispy noodlesNOODLES: • Soak 3 bricks of egg or hakka noodles for 10 minutes• Drain and wipe• Dust with maizena (corn flour) (cornflour)• Fry till golden

INFO & TIPS

noodles after being fried can be stored airtight for a week
Can be made ahead of cooking too

POSTED ON

11 Jul 2020

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