Malaysian Chicken Stir-fry with Somen Noodles
SERVES: 4 DIFFICULTY: Easy
Chicken, bacon … what more can you want in a meal!
270g Hakubaku somen noodles
1 large Barbequed chicken (de-boned & shredded)
2 Bacon rashers (rindless, chopped finely)
1 small Onion (finely sliced)
6 Spring onion (finely sliced)
1tsp Peanut oil
15g Fresh ginger (grated)
1tbsp Mild curry powder
1 1/2tbsp Light soy sauce
80ml Sweet sherry
1/2 cup Bean sprouts
STEP ONE:SOMEN NOODLES
Cook noodles according to packet instructions.
Drain, then refresh under cold running water.
Heat the peanut oil in a wok.
Stir-fry the onion, ginger and bacon until onion is soft and bacon is crisp (about 2 minutes).
Add curry powder and stir-fry until fragrant.
Add the shredded chicken, spring onions, soy sauce and sherry, stirring gently (about 1 minute).
Add the noodles and bean sprouts, tossing gently to heat through.
Can be served in deep serving bowls, as a meal, or as a side dish.