Pad See Ew Chicken Noodles
serves
2
Once you try these noodles, you'll never go back to the take-away version.
Ingredients (14)
- 200g chicken thigh fillets, thinly sliced
- 1/4 cup Chinese light soy sauce
- 1 tsp kecap manis (Indonesian sweet soy sauce – from Asian food shops)
- 1/2 tsp caster sugar
- 2 tbs sunflower oil
- 4 garlic cloves, crushed
- 100g Chinese broccoli (gai lan), stems sliced, leaves sliced into 4cm pieces
- 350g fresh rice noodles
- Chilli flakes (optional), to serve
Marinade
- 1 tbs Chinese light soy sauce
- 1 tsp sesame oil
- 1/2 tsp ground white pepper
Chilli vinegar
- 1/4 cup white vinegar
- 1 long red chilli, thinly sliced
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
-
1.For the marinade, combine all the ingredients in a large bowl. Add chicken and stir until well coated. Marinate for at least 10 minutes or up to an hour.
-
2.For the chilli vinegar, combine ingredients in a small serving bowl and set aside.
-
3.To make stir-fry sauce, combine soy, kecap manis and sugar in a small bowl and set aside.
-
4.Heat oil in a wok or large frying pan over high heat. Add garlic, stir-fry for 30 seconds. Add chicken and stir-fry for 2-3 minutes until almost cooked.
-
5.Add Chinese broccoli and stir-fry for 2 minutes or until chicken is cooked and broccoli is tender.
-
6.Add noodles and the stir-fry sauce and stir-fry until noodles are evenly coloured and everything is well combined.
-
7.Divide among serving plates and serve with the chilli vinegar and chilli powder, if using, alongside.
Reviews
Join the conversation
Log in Register