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Spicy chicken noodle stirfry

Method

  • To make the sauce, whisk the soy, kecap manis, oyster sauce, stock and sambel. Set aside.
  • Place the noodles in another bowl and soak in boiling water, carefully separating with tongs as you do so. Drain well.
  • At the same time, heat the oil in a wok (or large non-stick pan) and gently saute the onion and garlic until softish. Add the chicken and stirfry until almost cooked, mashing as you do so and adding more oil if needed. Then pour in the sauce and add the snowpeas and spring onions, with more stock if needed. Mix well, briefly cook and taste for seasoning. Add the noodles and gently toss to heat through.
  • Mound the noodle mixture into individual bowls and serve with lemon wedges on the side.

Ingredients

  • 2 tbsp soy sauce
  • 1 tbsp kecap manis (Indonesian sweet soy sauce)
  • 1 tbsp oyster sauce
  • ¼ cup chicken stock
  • 1 tbsp sambel oelek (or any chilli paste)
  • 1 packet Singapore noodles
  • 1 tbsp vegetable oil
  • ½ red onion, cut into fine wedges
  • 1 garlic clove, crushed
  • 300-4000 gm minced chicken
  • 6 snowpeas, shredded
  • 2-3 spring (green) onions, finely shredded
  • lime wedges

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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  • More handy conversions
    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