Hot & Sour Chicken Noodles
If you're feeling under the weather, the silky slippery noodles are comforting, while the spicy sour flavours feel like they’re doing battle in your body against whatever ails you.
150g of dried sweet potato glass noodles
2 chicken thighs
2.5cm piece of fresh ginger root peeled and roughly chopped
30g sachet of ready-sliced Sichuan zha cai, or any kind of pickled vegetable
1 tbsp of cooking oil
3 garlic cloves, very finely chopped
2 long red chillies, finely chopped
2 tbsp of chilli bean paste
1 tbsp of light soy sauce
1 tbsp of Chinkiang black vinegar
1 tsp of sugar
300ml of chicken stock
Steamed pak choi, or any greens of your choice
1 tsp of sesame oil
2 spring onions, diagonally sliced, to garnish
Soak the sweet potato noodles in boiling water as per the packet instructions until cooked. Meanwhile, skin and debone the chicken thighs. Put into a food processor with the ginger and pulse until coarsely minced.
Rinse the pickled vegetable and set to one side.
Heat the cooking oil in a wok over a high heat, add the garlic, chicken mixture and chillies and stir-fry until there is no pink left in the meat. Add the chilli bean paste and stir-fry until everything is coated.
Throw in the pickled vegetable, soy sauce, vinegar, sugar and stock, and simmer for ten minutes. Meanwhile, steam your vegetables for serving.
To assemble, place the noodles in the bowl and top with the vegetables. Add the chicken mixture on top with half the broth per bowl. Finally, drizzle the sesame oil on top and garnish with the spring onions.
Recipe courtesy of Chinatown Kitchen: Delicious Dishes from Southeast Asian Ingredients by Lizzie Mabbott (Mitchell Beazley, £14.99)
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