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Tangy chicken noodles

Method

  • Combine the rice wine, black vinegar, kecap manis, garlic and ginger in a large bowl. Then add the chicken, toss well and set aside for up to 1-2 hours in the refrigerator.
  • At the same time, soak the shiitakes in hot water for about 20 mins. Then discard the stems and slice the caps.
  • When ready, soak the noodles in hot water for a few minutes, separating with tongs as you do so. Then drain well and set aside.
  • Heat the oil in a wok (or large pan) until smoking and sear the chicken on all sides. Remove.
  • Then add the carrots and shiitakes to the wok. Briefly toss and add the marinade, stock and oyster sauce. Mix well, taste for seasoning and cook for about 3 mins. Return the chicken to the wok and stir until cooked. Then add the spinach and cook until wilted. Stir in the noodles and toss until well combined and heated through.

Ingredients

  • 4 tbsp Chinese rice wine 
  •  tbsp Chinese black vinegar
  • 3 tbsp kecap manis (Indonesian sweet soy sauce)
  • 2-3 garlic cloves, crushed
  • 1 heaped tspn grated fresh ginger
  • 2 skinless chicken breast fillets, sliced on the diagonal
  • 6 shiitake mushrooms
  • 1 packet hokkien noodles
  • 1 tbsp vegetable oil
  • 4-6 baby carrots, sliced on the diagonal
  • ¾ cup chicken stock
  • a splash of oyster sauce
  • 1 good handful baby spinach leaves, stalks removed

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm