Copyright © Berryland Books Ltd 2008
Serves 4
Ingredients:
• 13oz (410g) Asian egg noodles
• Salt as desired
• 8oz (250g) chicken breast fillets
• 8oz (250g) broccoli
• 1½oz (50g) mung bean sprouts
• 4 large radishes
• 1¼ in (3cm) pieces of lemon grass
• 1 Onion
• 2 cloves garlic
• ¾in (2cm) piece ginger
• 4tbsp (60ml) oil
• ½tsp (2½ml) Sambal oelek
• 3tbsp (45ml) soy sauce
• 1tbsp (15ml) palm sugar
• 2tbsp (30ml) light sesame seeds
Preparation:
1. Cook the noodles according to the package instructions, pour off the water, rinse with cold water and leave to drain.
2. Rinse the meat with cold water, pat dry and make grooves on the surface.
3. Clean and wash the broccoli and divide into florets. Rinse the mung bean sprouts with cold water and leave to drain thoroughly.
4. Peel and finely dice the onion. Peel and finely chop the ginger and garlic.
5. Wash, trim and thinly slice the radishes. Trim the lemon grass and cut lengthways into very fine strips.
6. Heat the oil in a wok. Quickly sauté the meat, then add the onions, garlic, ginger, lemon grass and sambal oelek and fry for 3 more minutes. Add the broccoli, radishes and mung bean sprouts, stirring constantly and fry all together for 2 minutes. Then add the noodles, soy sauce and palm sugar and cook for 2 minutes. Season to taste with salt, sprinkle with seasame and serve.
This Main Course recipe was published in 'Chinese Cuisine - p34 To p35'
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