- Serves: 2 as a simple lunch or supper, or 4-6 as part of a banquet
- Cook Time: 10 minutes
- Prep Time: 25 minutes plus 1 hr marinating
- Effort: medium
- 5 tbsp ginger, roughly chopped
- 4 clove garlic, crushed
- 80 ml ketjap manis
- 40 ml chinese black vinegar
- 8 tsp Maggi seasoning
- 160 ml rice wine
- 2 chicken breast fillets, hickly sliced on the diagonal
- 600 g fresh Hokkien noodles
- 40 ml peanut oil
- 1 small cucumber, eeled and finely sliced on the diagonal
- 150 g carrot and onion pickle
- 40 ml oyster sauce
- 15 g fresh black cloud ear fungus
- 10 g mint leaves
- pinch of sichuan pepper and salt
Tips and Suggestions
"My Hokkien noodles are, I guess, like me," says Kylie, "they're a bit radical! They've got all my favourite ingredients in them: Chinese black vinegar, luscious kecap manis, sesame oil, shao hsing wine and a little bit of sugar, as well as pickles and mint. And I just love eating them with chillies. Again you can see the recurring theme in Asian cooking of each dish being a balance of sweet, sour, salty and hot flavours. In this recipe I've used organic chicken breast fillets, but any good-quality chicken is fine. I like to leave the skin on, to keep the chicken moist."
1. Pound the ginger and garlic with a pestle and mortar until you have a coarse paste.
2. Combine half the paste in a bowl with the kecap manis, black vinegar, Maggi seasoning and 89ml of shao hsing wine.
3. Add chicken and, using your hands, mix thoroughly. Cover and refrigerate for 1 hour.
4. Meanwhile, bring a large pan of salted water to the boil. Blanch the Hokkien noodles in boiling salted water until 'al dente' - about 4 minutes. Drain, refresh in cold water, then thoroughly drain again and set aside.
5. Heat the oil in a hot wok until the surface seems to shimmer slightly, then stir-fry the chicken for about 2 minutes, or until almost cooked. Remove from wok and set aside.
6. Add remaining ginger and garlic paste, cucumber and noodles and stir-fry for 1 minute.
7. Add the remaining rice wine, pickled vegetables, oyster sauce and mushrooms and stir-fry for a further minute.
8. Return chicken to wok and stir-fry until chicken is just cooked through and noodles are hot.
9. Stir the mint leaves through the noodles. Arrange in bowls, sprinkle with Sichuan Pepper and Salt, and serve immediately.
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