I was flicking through the latest copy of Masterchef magazine and there is an extract from Marion Grasby’s new book, ‘Marion: Recipes And Stories From A Hungry Cook’. I really enjoyed watching Marion’s creations on Masterchef and I’m quite excited about the book which should be out in a week. This recipe looked simple and tasty plus I had all the ingredients – well it called for Chinese broccoli or broccolini but I only had regular broccoli. Regular broccoli was just fine.
This is a really satisfying meal. A nice big bowl of hot noodles drizzled with chilli vinegar. My favourite Asian meals are the clean, fresh flavours of South-East Asia. This is a little too oily for me but the chilli vinegar cuts through and livens it up. A good handful of coriander leaves added just before serving is yummy.
wok fried noodles with chilli vinegar
(Marion Grasby’s recipe from July edition of Masterchef magazine)
300g chicken thigh fillets, thinly sliced
60ml fish sauce
1/4 sesame oil
1 tablespoon oyster sauce
200g dried rice stick noodles
250g gai lan (Chinese broccoli) or broccolini, cut into bite-sized pieces
2 tablespoons kecap manis
3 cloves garlic, finely chopped
1 tablespoon white sugar
1/4 cup roughly chopped coriander leaves
1/4 cup white wine vinegar
1 fresh long red chilli, thinly sliced
Marinate the chicken with 1 tablespoon of the fish sauce, the sesame oil and oyster sauce for about 15 minutes.
Soak the dried noodles in warm water until they are just soft then drain and set aside.
To make the chilli vinegar, combine the vinegar and chilli in a bowl and set aside for serving.
Heat a wok over high heat and when just smoking add 1 tablespoon of the peanut oil. Toss in the broccoli and cook until just starting to wilt and then transfer to a large plate.
Return wok to heat and add another tablespoon of peanut oil. Add the noodles with 1 tablespoon of kecap manis and 1 tablespoon of the fish sauce. Use some tongs to separate the noodles and toss around for a few minutes until the noodles are softened. Transfer the the plate with the broccoli.
Return wok to heat and add the final tablespoon of peanut oil. Add the chicken, garlic and sugar. Stirfry for a few minutes or until the chicken is just cooked. Push the chicken to one side of the wok and crack the egg into the other side. Let the egg cook for minute before tossing it through the chicken. Add the broccoli and noodles and mix everything together along with the remaining 1 tablespoon of fish sauce and 1 tablespoon kecap manis. Grind over lots of fresh black pepper.
Serve with a good drizzle of the chilli vinegar and a generous sprinkling of coriander leaves.