Filipino Stir-fried Noodles & Chicken
| 250 g | rice vermicelli noodles |
| 1 tbsp | olive oil |
| 500 g | boneless, skinless chicken thighs, cut into bite-sized pieces |
| 1 | onion, finely diced |
| 1 tbsp | freshly minced garlic |
| 2 cups | finely sliced wombok cabbage or green cabbage |
| 1 | carrot, cut into matchsticks |
| 1 | celery stalk, finely sliced |
| 100 g | snow peas (mangetout), trimmed |
| 1 cup | chicken stock |
| 2 tbsp | tamari or all-purpose soy sauce |
| 1 tbsp | dark soy sauce |
| 1 tbsp | oyster sauce (see note 1 for substitutes) |
| 1 tsp | white sugar |
| 1 tsp | cracked black pepper |
| 2 | spring onions, sliced into batons |
| 1 | lime, quartered |
| Prepare the rice vermicelli noodles as per the packet instructions. (I soak them for 5 minutes in boiling water, before rinsing in cold water and draining.) |
| Heat the olive oil in a large, deep, heavy-based frying pan on medium–high heat. |
| Add the chicken. Cook for 3–4 minutes or until the pieces turn golden and are cooked through. |
| Add the onion and garlic. Cook, stirring, for 30 seconds. |
| Add the cabbage, carrot, celery and snow peas. Cook for 1 minute. |
| Add the chicken stock, tamari, dark soy sauce, oyster sauce, sugar and pepper. Cook for 1 minute or until the sauce is simmering. |
| Add the noodles and toss them in the sauce for 1–2 minutes. |
| Remove the pan from the heat. Allow to sit for 2–3 minutes to allow some of the juices to absorb (see note 2). Toss the spring onion through and serve immediately with a squeeze of lime juice. |
| NOTES |
| 1: The oyster sauce combined with the chicken stock is what gives this recipe a complex flavour. You can substitute the oyster sauce with tamari or all-purpose soy sauce – it will be a more subtle flavour, but equally delicious! |
| 2: The longer the noodles sit, the more the sauce will absorb into the noodles, creating a delicious depth of flavour. |