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Wok-tossed hakka noodles with chicken and lap cheong
Serves 4-6 Starters and mains
Ingredients
- 400g fresh yellow hakka egg noodles
- 2tbsp peanut oil
- 2 garlic cloves, finely diced
- 150g boneless, skinless chicken breast, cut into small pieces
- 50g lap cheong (Chinese dried sausage, available to buy in Asian supermarkets), sliced 150g choy sum (Chinese flowering cabbage), cut into 4cm lengths
- 150g bean sprouts
- 1tbsp sambal oelek chilli paste 2tbsp kecap manis (Indonesian soy sauce)
- pinch of sea salt
To serve
- 2 spring onions, sliced
- 1tbsp fried red Asian shallots (see recipe, p122)
Method
Bring a saucepan of water to the boil and blanch the noodles for 20 seconds, then remove, drain and set aside.
Heat the peanut oil in a wok over a high heat. Add the garlic and sauté until fragrant, then add the chicken pieces and lap cheong and stir-fry for 2 minutes.
Add the blanched noodles, choy sum and bean sprouts and stir-fry for a further minute, then add the sambal oelek, kecap manis and a pinch of salt. Stir-fry for another minute.
Transfer to individual bowls, garnish with the fried shallots and spring onions and serve.
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