Tuesday, June 16, 2009

The Big Noodle

Oh I'm coming over all asian recently so here's a noodle recipe written by Hugo Arnold for Food & Wine mag, shot by Cliona O'Flaherty and styled by your's truely...

Chicken fried noodles

400g boned chicken thighs, roughly chopped
1 dessertspoon dry sherry
1 tablespoon light soy sauce
1 teaspoon cornflour
450g noodles
sesame oil
vegetable oil
2 garlic cloves, peeled and finely chopped
3cm piece of ginger, peeled and finely chopped
8 button mushrooms, thinly sliced
250g beansprouts
1 cucumber, deseeded and thinly sliced
bunch coriander, roughly chopped
4 scallions, thinly sliced
2 fresh red chillies, thinly sliced

Combine the meat with the sherry, soy and cornflour. Mix well and set aside for 30 minutes. Cook the noodles according to the instructions on the packet, drain , plunge into cold water and drain. Toss in a tablespoon of sesame oil and set aside.

Heat two tablespoons of vegetable oil in a frying pan or wok and add the garlic, ginger and mushrooms, stir-fry for 30 seconds and then add the meat mixture. Stir fry for two minutes and then add the noodles and a tablespoon or two of chicken stock or water. Stir-fry for a further two minutes, or until the chicken is cooked. Add the beansprouts and cucumber, heat through and serve on four plates with a sprinkling of coriander, scallions and chilli.

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