Spicy Noodles with Chicken (Print Version)
# Ingredients:
01 -
250g chicken breast or thighs
02 -
250g dried wide rice noodles
03 -
1 tsp soy sauce
04 -
3 tbsp canola or vegetable oil, divided up
05 -
1 tbsp finely chopped garlic
06 -
Half an onion, thinly sliced
07 -
2-3 small Thai red chilies
08 -
4-5 heads of baby bok choy
09 -
One cup of fresh holy basil
→ Sauce mix
10 -
3 tsp soy sauce
11 -
1.5 tsp dark soy sauce
12 -
2 tsp oyster sauce
13 -
1 tbsp + 1 tsp fish sauce
14 -
2 tsp brown sugar
15 -
A pinch of white pepper
16 -
1/4 cup water or chicken stock
# Instructions:
01 -
Thinly slice the chicken against the grain. Toss it with 1 tsp soy sauce and leave it to soak in the flavors for 15-20 minutes.
02 -
Cover the dry noodles with hot water and leave them soaking for 15-20 minutes. Once soft, strain the water and put them to the side.
03 -
Rinse the bok choy and cut it into pieces of your preferred size. Pull holy basil leaves off their stems and wash them too.
04 -
In a small mixing bowl, stir together the dark soy, regular soy, oyster sauce, fish sauce, white pepper, sugar, and stock (or water).
05 -
Heat up 2 tbsp of oil in a big pan or wok over high heat. Add the chicken in one layer and let it brown for 2 minutes. Flip and cook for another minute. Move it to a dish and cover it to keep warm.
06 -
If needed, clean the pan lightly. Pour in the last tbsp of oil and toss in the onion slices. Cook them for half a minute. Stir in garlic and chili and cook 30-60 more seconds.
07 -
Turn the heat to medium-high and stir-fry the bok choy for half a minute. Throw in the softened noodles, the just-cooked chicken (with any juices), green onion tops, and basil. Dot the sauce around the sides of the pan.
08 -
With the heat on high, mix and toss the dish for a couple of minutes. Coat the noodles and let a little charring happen. Scrape the pan regularly. Serve nice and hot.