Chicken, Bean Sprouts and Bamboo shoots with Fragant Noodles
Chicken, Bean Sprouts and Bamboo shoots with Fragant Noodles
Time: 25 min | Difficulty: Easy | Serves: 4
Ingredient
- 2 tsp light cooking oil
- 2 tsp fish sauce
- 1 tsp sugar
- 3 cm piece of ginger, peeled and cut into fine strips
- 1 kaffir lime leaf, cut into thin strips
- 2 cloves garlic, crushed
- 400g Chicken Skinless Thighs, diced
- 200g dried noodles
- 1 Tbsp tamarind purée
- 1 Tbsp soy sauce
- 2 tsp sesame oil
- 1 tsp sugar
- 1 small onion, sliced
- 1 green pepper, deseeded and thinly sliced
- 1 yellow pepper, deseeded and thinly sliced
- ½ cup drained bamboo shoots, cut into matchsticks
- 1 cup mung bean sprouts
Steps
- Put all the ingredients in a small bowl and stir until the sugar has dissolved. Toss the Chicken Skinless Thighs through the marinade making sure the chicken is well coated. Cover and refrigerate for 30 minutes.
- Cook the noodles according to the directions on the packet.
- combine the tamarind purée, soy sauce, sesame oil and sugar. Drain the noodles and toss through the tamarind mixture.
- Heat a dash of oil in a frying pan. Add the chicken and brown over medium heat for 3–4 minutes.
Add the onion and green and yellow peppers to the pan and stir-fry for 3–4 minutes.
Add bamboo shoots and bean sprouts and stir-fry for 1 minute or until the chicken is cooked through. - Serve immediately with the fragrant noodles.
