This has to be one of my all time favourite dishes! Before I set about trying to recreate the dish itself, I did some extensive research into ingredients, authenticity, orgins and of course how I could put thenakedblondie stamp of approval on it! The dish itself is a popular rice noodle dish which has moved up from the Malay peninsula to China and then became an important part of Chinese cuisine. I did all but visit the homeland to recreate as best I could, maybe one day thenakedblondie will make a visit to a country with such amazing cusine and has given me amazing ideas and inspiration for most of my cooking.
4 Skinless and boneless Chicken breasts.
10 large king Prawns shelled and deveined (optional)
2 nest of dried thick medium egg noodles or for a more authentic approach use rice noodles.
2 tbsp of mild curry powder (for this I used 10g of Bensons chinese curry powder which already has added cornflour but alternatively you can use 1 tsp of corn flour to thicken the sauce if you like a thicker sauce)
1 tbsp of minced fresh ginger or 1 tsp of powdered ginger.
3 crushed cloves of garlic.
1 -2 fresh hot chilies depending on how hot you like it!
1 large spanish onion.
1 red and 1 green bell pepper.
1 large carrot cut inyo match sticks.
12 whole scallions, cut diagonally.
100g of bean sprouts.
1⁄2 cup of chicken stock.
3 tbsp of soy sauce
1 tsp of salt.
1 tsp of sweetener/ sugar or alternatively honey.
2 tablespoons chopped fresh coriander.
Low calorie cooking spray/ coconut spray oil/ extra virgin coconut oil.
Before you start to cook prepare the chicken, prawns and vegetables. Bring a large pot of water to the boil. I like to marinate the chicken for 1 hour in some soy sauce with m1 tsp of giner and garlic.
Mix the eggs well with 1 tsp of mild curry powder and a pinch of salt, add to a separate pan and scramble. Set aside to be added back into the dish later.
In a wok or large deep frying pan, spray well with low cal cooking spray, add the chicken and stir fry until golden, add the onions and carrots and stir fry for a further 2 minutes. If using prawns I would add those in too.
Add the noodles to the now boiling water and remove 2 minutes before what the cooking instructions on the packet advises because they will continue to cook in the dish.
Sprinkle over the remaining curry powder, add the garlic, ginger, soy sauce, honey, chili, chicken stock and cornflour, stirring all the time until the sauce reduces and thickens.
Add the peppers and bean sprouts into the dish and stir fry for a couple of seconds, you want these to keep their crispy bite. Add the cooked noodles, scrambled egg and half the chopped scallions to the dish and stir well to combine. I find using a kitchen thongs helps to mix the noodles with the veg.
I like to serve this dish with some extra seasonal veg and sprinkled with the remaining scallions. But some chopped peanuts with be fab too.