Recipe by UmmBinat
POSTED FOR ZAAR WORLD TOUR 5. From http://www.macadamias.org
Top Review by evelyn/athens
I have to agree with the other reviewers that this was lacking in flavour and on the dry side. I made the prawn variation and also added some onion and garlic. When I saw how dry it was, I made up a little slurry of water, cornstarch and some ground ginger and red curry paste. This really helped the texture, making the noodles slippery and easier to eat and providing a really good flavour boost. I think this is a good base recipe that lends itself to experimentation and variation.
- 400 g hokkien noodles
- 1 tablespoon toasted sesame oil
- 250 g chicken breasts or 250 g tenderloin, sliced into thin strips
- 4 green onions, sliced on the diagonal (shallots)
- 1⁄2 half red capsicum, sliced thinly
- 75 g roasted macadamia halves
- juice 1 lime
- 3 -4 tablespoons sweet chili sauce
- 1⁄2 half cup fresh coriander leaves
Directions See How It's Made
- Soak the noodles in boiling water for 1-2 minutes. Drain and set aside.
- Heat the wok, add the oil and swirl it around. Throw in the chicken and stir-fry for 2-3 minutes or until golden all over. Add the shallots and capsicum and stir-fry for 30 seconds.
- Add the drained noodles and toss well to combine. Add lime juice and sweet chill sauce and toss again.
- Divide between two warm bowls. Garnish with coriander leaves.
- Tip - 10-12 medium green prawns (cleaned, deveined, tails left on) can be substituted for the chicken.