Monday, 7 February 2011

Spicy Shrimp-paste Chicken Noodles








Spicy Shrimp-paste Chicken Noodles 


For the chicken: 

1 tbsp shrimp paste 
1 tbsp unsweetened apple juice 
1 tbsp minced ginger 
1 tsp sugar 
1 tsp sesame oil 
1 tsp light soy sauce 
400g boneless chicken thigh, 
vegetable oil, for frying 
3 tbsp finely chopped spring onions 


For the noodles: 

1 tbsp vegetable oil 
4oz kimchi, finely chopped 
1 tsp finely chopped garlic 
1 tsp finely chopped ginger 
1 tbsp unsweetened apple juice 
1 tbsp chilli bean sauce 
1 tbsp dark soy sauce 
1 tbsp oyster sauce 
1 tbsp caster sugar 
¼ cup chicken stock 
400g egg noodles, cooked according to packet instructions, drained 




Place the shrimp paste, apple juice, ginger, sugar, sesame oil and soy sauce into a bowl and mix until well combined. 
Stir in the chicken pieces and set aside for 30 minutes. 
Heat a wok or a large frying pan until hot and add the oil. 
Add the chicken to the wok and fry for 5-6 minutes, or until golden-brown. 
Remove the chicken from the pan with a slotted spoon and set aside to drain on kitchen paper. 





Meanwhile, for the noodles, heat a wok or large frying pan over a high heat and add the oil. 
Add the kimchi, garlic and ginger and stir-fry for one minute. 
Add the apple juice, chilli bean sauce, soy sauce, oyster sauce, sugar, and chicken stock. 
Reduce the heat and simmer for three minutes over a low heat. 
Turn off the heat and add the noodles into the sauce. Mix well 

To serve, pile the noodles into a serving plate and place the chicken onto the noodles and sprinkle over the chopped spring onions. 

Note : you may substitute apple juice with Shaoxing wine or apple cider, if you prefer.