Easy Main Asian

Combination noodles

Name: Combination noodles
Yield: 4
Cuisine: /asian
Ingredients: 250g chicken mince; 2 tbs chilli bean paste; 100ml sunflower oil; 12 green prawns, peeled (tails intact), deveined; 1 tsp sesame oil; 6cm piece (30g) ginger, finely chopped; 3 garlic cloves, finely chopped; 2 eschalots, thinly sliced; 5 fresh shiitake mushrooms, finely chopped; 10 water chestnuts; 1 tsp cornflour; 1/3 cup (80ml) light soy sauce; 2 tsp hoisin sauce; 2 tbs Chicken Style Liquid Stock; 300g fresh thin egg noodles, blanched, refreshed

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by Phoebe Wood

Nov 02, 2018

"This recipe is surf 'n' turf at its best, because it also includes my favourite food - noodles! Add extra chili depending on your tolerance levels" - Phoebe Wood.

250g chicken mince
2 tbs chilli bean paste
100ml sunflower oil
12 green prawns, peeled (tails intact), deveined
1 tsp sesame oil
6cm piece (30g) ginger, finely chopped
3 garlic cloves, finely chopped
2 eschalots, thinly sliced
5 fresh shiitake mushrooms, finely chopped
10 water chestnuts
1 tsp cornflour
1/3 cup (80ml) light soy sauce
2 tsp hoisin sauce
2 tbs Massel Chicken Style Liquid Stock
300g fresh thin egg noodles, blanched, refreshed

Method

1.

Heat a wok over high heat. Place mince and chilli bean paste in a bowl and stir to combine. Add 2 tbs sunflower oil to wok and add mince mixture. Cook, breaking up with a wooden spoon, for 5-6 minutes or until golden and cooked through.
2.

Transfer to a bowl and set aside. Add 1 tbs sunflower oil to wok, then add prawns and 1/2 tsp sesame oil. Cook for 2-3 minutes or until just cooked through. Transfer to bowl with mince mixture. Heat remaining 2 tbs oil in wok, add ginger, garlic and eschalot. Stir for 2-3 minutes or until golden and lightly softened. Add mushroom and chestnuts, and toss for 30 seconds.
3.

Combine cornflour, soy, hoisin and stock in a bowl. Add noodles to pan with cornflour mixture and toss to coat. Cook for 1 minute, then return chicken mixture to pan and toss to combine. Divide among bowls and serve.