Stir-fried Chicken with Thai Basil and Soba noodles
SERVES: 6 DIFFICULTY: Easy
Thai basil has to be about one of the best aromas when cooking.
540g Hakubaku soba noodles
600g Chicken strips
1 large Onion (finely sliced)
100g Oyster mushrooms (trimmed and quartered)
1 large Carrot (finely julienned)
80g Bean sprouts
3/4 cup Thai basil leaves (loosely packed)
1 clove Garlic (crushed)
1tsp Fresh ginger (grated)
4 small Red chillies (finely sliced)
4 Kaffir lime leaves (finely sliced)
60ml Oyster sauce
1tbsp of each Soy sauce & fish sauce
80ml Chicken stock
STEP ONE:SOBA NOODLES
Cook noodles according to packet instructions.
Drain, then refresh under cold running water.
Heat half the peanut oil in a wok.
Add chicken strips (in small batches), and stir-fry until browned all over and cooked through.
Remove from heat, then set aside.
Heat the rest of the peanut oil in the wok.
Stir-fry the garlic, ginger, onion, chilli and lime leaves until onion is soft and the mixture becomes fragrant.
Add mushrooms and carrot and cook, stirring, until carrot is tender crisp.
Add all the sauces and stock, then return the chicken to the wok.
Continue to stir-fry until sauce thickens slightly.
Add soba noodles and gently stir through to combine.
Remove from heat, then gently stir in the bean sprouts and Thai basil
Divide stir-fry between 6 deep serving bowls.
Garnish with parsley or coriander sprigs (optional)