Soy & ginger chicken in noodle broth

Posted by adm On February - 5 - 2012

How to cook Soy & ginger chicken in noodle broth


  • 400g chicken tenderloins, delve 1cm-thick strips
  • 1 tsp finely grated fresh pep
  • 60ml (1/4 cup) kecap manis
  • 100g dried rice noodles
  • 2 tbs olive oil
  • 1 small scallion, white part solitary, water-washed, thinly sliced
  • 80g button mushrooms, thinly sliced
  • 100g snow peas, cut, halved
  • 1L (4 cups) chicken strain
  • 2 tbs chopped fresh coriander
  • 2 tbs chopped fresh mass

How to:

  • Combine the crybaby, ginger and 1 tablespoon of kecap manis in a trough. Place noodles in a heatproof bowl and cover with boiling h2o. Set aside for 6 minutes or until bid. Drainpipe.

  • Heat a wok or large frying pan over high rut. Add half the oil and heat until smoking. Add the chicken mixture and stir-fry for 4 minutes or until lucky. Transfer to a scale.

  • Reduce heat to spiritualist. Add the remaining oil and leek to the wok or frypan. Prepare, stirring, for 3 proceedings. Add the mushroom, snow peas and strain, and cook for 3 proceedings. Stir in the chicken and noodles. Simmer for a advance 2 transactions. Stir in the coriander, mint and remaining kecap manis. Ladle among serving bowls.

  • Shopping tip: You'll find chicken tenderloins – strips from the underside of the chest – near the chicken breast fillets at Woolworths.

    With a whirl: Soy & ginger pork in coconut noodle broth Replace the chicken with pork stir-fry strips. Replace the dried rice noodles with fresh hokkien noodles. Replace the mint with chopped fresh basil. Reduce the stock to 500ml (2 cups) chicken strain. Add a 400ml can coconut milk with the stock in step 3.

  • Cooking time:30 min.

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