Sweet & Spicy Chicken Noodles
Serves 5
Directions
- 1Slice the chicken into thin strips or dice. Toss in a bowl with bicarbonate of soda, salt, and black pepper. Let sit for 15-20 minutes.
- 2In a separate bowl, whisk together sriracha, soy sauce, honey, rice wine vinegar, brown sugar, cornflour, chili flakes, 4 cloves of minced garlic, and 1 tsp of grated ginger.
- 3Prepare the vegetables by slicing the red bell pepper, trimming the bok choy, cutting the broccolini, and slicing the spring onions.
- 4Heat 1 tbsp of neutral oil in a large wok over high heat. Add half the chicken and cook for 2-3 minutes until golden brown and cooked through. Remove and set aside.
- 5Repeat the cooking process with the remaining chicken and set aside in the same bowl.
- 6Heat 1 tsp of neutral oil in the wok. Add red bell pepper and broccolini, cooking for 2 minutes until slightly softened and charred.
- 7Add the bok choy and the remaining 3 cloves of minced garlic and 1 tsp of grated ginger. Stir for 1 minute.
- 8Add the sauce, chicken, noodles, and most of the spring onions to the wok. Toss and cook for 1-1.5 minutes until coated and glossy.
- 9Garnish with toasted sesame seeds and remaining spring onions before serving.
Ingredients
- 1 tbsp neutral oil
- 800 g boneless chicken thigh, cut into bite-sized pieces
- 1/4 tsp bicarbonate of soda
- 1 tsp salt
- 1/2 tsp cracked black pepper
- 3 tbsp sriracha sauce
- 2 tbsp low-sodium soy sauce
- 2 tbsp honey
- 2 tbsp rice wine vinegar
- 1 tbsp brown sugar (optional)
- 1 tsp cornflour
- 1/2 tsp chili flakes (optional)
- 7 whole garlic clove, minced
- 2 tsp fresh ginger, grated
- 450 g fresh egg noodles
- 1 whole red bell pepper, thinly sliced
- 2 whole bok choy, quartered lengthways
- 150 g broccolini, cut into bite-sized pieces
- 3 tbsp neutral oil
- 2 whole spring onion, thinly sliced
- 1 tbsp toasted sesame seeds (optional)
- fresh coriander (optional)
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