Chicken

Mike Eggert's soy-braised chicken noodles

Name: Soy-braised chicken noodles
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4
Cuisine: /asian recipes
Ingredients: 10cm piece ginger, finely grated; 1/4 cup (60ml) sunflower oil; 500g fresh Hokkien noodles, blanched, refreshed; 1 Lebanese cucumber, finely shredded; 1 carrot, finely shredded; 1 bunch each coriander, mint and Thai basil, leaves picked; 1 soy-braised chicken (from Chinese takeaway shops), sliced; 2 tsp sesame seeds, toasted; 2 tbs chilli oil peanuts (from Asian grocers); 1 tbs brown sugar; 2 tbs chilli oil, plus extra to serve; 2 tbs rice vinegar; 1/4 cup (60ml) light soy sauce, plus extra to serve; 1 tsp sesame oil

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Salty, spicy and with a kick of heat, this quick and easy dinner by Mike Eggert is perfect for any night of the week.

10cm piece ginger, finely grated
1/4 cup (60ml) sunflower oil
500g fresh Hokkien noodles, blanched, refreshed
1 Lebanese cucumber, finely shredded
1 carrot, finely shredded
1 bunch each coriander, mint and Thai basil, leaves picked
1 soy-braised chicken (from Chinese takeaway shops), sliced
2 tsp sesame seeds, toasted
2 tbs chilli oil peanuts (from Asian grocers)

DRESSING

1 tbs brown sugar
2 tbs chilli oil, plus extra to serve
2 tbs rice vinegar
1/4 cup (60ml) light soy sauce, plus extra to serve
1 tsp sesame oil

Method

1.

Place ginger on paper towel and press to extract excess moisture.
2.

Heat sunflower oil in a frypan over medium-high heat. Add the ginger and cook for 1 minute or until golden and crisp. Drain on paper towel.
3.

For the dressing, combine all ingredients in a bowl, stirring until sugar dissolves.
4.

Toss dressing with noodles, then divide among bowls.
5.

Top with cucumber, carrot, herbs and chicken, then scatter over sesame seeds, peanuts and fried ginger. Serve with extra chilli oil and soy sauce.