A great Asian recipe for Chicken Noodle Stir Fry
450g Chicken Breast, thinly sliced
2 tablespoons Soy sauce
2 teaspoons Cornstarch or flour
1/2 cup Chicken stock
1 tablespoon Thai fish Sauce
85g Garlic Chives or few scallions, chopped
2 tablespoons peanut oil (read notes*)
2cm fresh ginger, chopped
2 tablespoons red curry paste (or you may use green as a substitute)
1/2 cup dry unsalted roasted peanuts, coarsely chopped
Juice from 1/2 lime
350g soba Noodles
chives or green part of spring onions
red chilli peppers
Slice the chicken breast into thin strips 4x1cm and place them in a shallow dish. Sprinkle with soy sauce, cornstarch or flour -tossing well to coat. Cover and let it marinate from 30 minutes. *It can be left in the fridge for 24 hours
Combine the stock, fish sauce, Trim the chives and chop into 2 cm lengths or chopped scallions.
Cook the noodles according to the package. Drain and return to the pan; toss with 1 tablespoon of oil.
Heat the wok or frying pan over high heat, then use remaining 1 tablespoon of oil to grease the wok. Add the chicken and cook until it’s no longer pink (so 3-5 minutes), turn the chicken slices a few times. Add the chopped ginger and curry paste, stir fry for additional minute or so. Pour over chicken stock mixture and stir, until it starts to boil. Add cooked noodles and toss until all the noodles are coated with the sauce. Add the chives or scallions and half the chopped peanuts then stir until chives are wilted.
Squeeze lime juice and add rest of the peanuts; toss the noodles to combine everything. Garnish with more chives(or spring onion), red chillies if desired and/or cilantro.
Recipe provided courtesy of Sandra’s Easy Cooking food blog.