Chicken Noodle Skewers

for asian forum Note: Look for thin, fresh egg noodles in the fridge section of your supermarket, near the fresh pastas.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 3  cm  piece gingerroot, peeled, grated
• 1  large lime, rind finely grated, juiced
• 1⁄2 cup coriander leaves, finely chopped
• 12  small chicken tenderloins
• 150  g  fresh egg noodles (see note)
•  vegetable oil, for deep-frying
• 12  wooden skewers (pre soaked in water)

• Dipping sauce

• 1⁄4 cup oyster sauce
• 1  tablespoon ketjap manis

Directions

1. Preheat oven to 120°C Line a baking tray with baking paper.
2. Combine ginger, lime rind, 2 tablespoons lime juice and coriander in a bowl. Add chicken and turn to coat.
3. Make dipping sauce: Combine oyster sauce, kecap manis and 1/4 cup warm water in a bowl. Cover and set aside.
4. Thread 1 chicken tenderloin onto each skewer. Wrap 8 to 10 uncooked noodles tightly around chicken to cover.
5. Half-fill a large saucepan with oil and heat over medium-high heat until a piece of bread inserted browns in 15 seconds. Cook chicken skewers, in batches, for 1 to 2 minutes or until noodles are puffed and golden. Transfer to baking tray.
6. Place skewers in oven and cook for 5 to 7 minutes or until chicken is cooked through. Serve with dipping sauce.