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Chicken & Pork Asian Noodles

February 15, 2018

 

Happy Chinese New Year to you Eat In Stylers!  Here's wishing you a wonderful year ahead!

 

By now, if you've been following my blog, you would well and truly know I LOVE Asian flavors and with Chinese New Year here what better time to post an awesome Asian inspired recipe.  Today's recipe is really easy and fun, it uses ingredients you probably already have in your pantry, makes a great meal and I swear it tastes as good as your restaurant style dishes. 

 

To make this recipe faster and easier I used ready cooked and roasted chicken, which you can buy from many grocery stores these days but if you don't have ready access you can just use some home cooked chicken pieces, lightly seasoned and chopped.  As for the roast pork, most Asian restaurants usually sell amazing roast pork or you can make if fresh with my super yum Pork Belly Recipe here.  You will get more flavor if you you use pork that has the crispy skin, so I definitely recommend going that way.  If you don't want the pork, you can always add more chicken or prawns/shrimp in it's place and just cook into the recipe where I've mentioned pork.  

 

If you want a super awesome Asian noodle experience (and let's face it, who doesn't?) then adding a fried egg on the top of this is super DELICIOUS - that soft yolk just adds so much extra flavor!

 

  • Preparation is key when cooking Asian food, so make sure your meat and vegetables are ALL chopped and ready to go, that you pre-mix your sauce mixture and cook your rice noodles before you start - follow that and everything will be smooth sailing

  • Use a good quality curry powder for this recipe as this flavor really brings the dish together.

  • You will need a LARGE wok for this recipe - if you do not have a large wok, then cook everything up to step 7 together and then empty the pan out and add the ingredients from step 8 onwards and continue cooking.  You can lay the noodles on the bottom of your serving dish and add the meat/vegetables on top but it is preferable to cook as instructed and have it all mixed together.

Please keep in mind this recipe will feed a lot of people so halve this recipe if you want to feed around 4 people.

 

YOU WILL NEED

6 cups (2 sheets) rice noodles (cooked according to packet instructions)

6 tablespoons hoisin sauce 

6 tablespoon soy sauce

6 tablespoon white vinegar

2 tablespoons kecap manis

4 small green chilies finely chopped (add according to your personal tastes)

1 large red capsicum | red pepper chopped into small cubes

1 red onion finely sliced (even a brown or white onion will do)

1 teaspoon chilli powder

3 cups roast pork chopped into bite sized pieces (get this from your local Asian restaurant or use my Pork Belly recipe)

3 cups chopped cooked chicken 

1 large carrot peeled and grated

3-4 teaspoons hot curry powder

1 cup spring onion | scallions finely sliced

 

Toppings

Crushed peanuts, crispy fried onions, red chilli finely chopped & bean sprouts

 

Oil for frying (I use rice bran oil)

 

METHOD

  1. In a large bowl add the rice noodles and fill until covered with boiling water and cover as per packet instructions.  Drain and set aside.

  2. In a small bowl combine your soy sauce, hoisin sauce, white vinegar, kecap manis and chiliies and set your soy sauce mixture aside.

  3. In a large wok heat add 1-2 tablespoons oil and lightly fry the capscium and red onion for a few minutes or until they just start to soften.  

  4. Add 2 tablespoons of your reserved soy sauce mixture and the chilli powder and mix through the vegetables until combined.

  5. Add another couple of tablespoon of oil, and add the chopped chicken, the chopped roast pork and another couple of tablespoons of your soy sauce mixture and mix to combine and heat through.

  6. Add the carrots and mix in.

  7. Empty all your meat mixture into a bowl and set aside.

  8. Using the same wok add another couple of tablespoons of oil add the cooked and drained rice noodles and curry powder and any remaining soy sauce mixture. Taste and ensure you are happy with the amount of curry powder flavor coming through. 

  9. Add the chicken and pork mixture and your spring onions/scallions back into the wok and toss to combine.

  10. Serve immediately garnished with crushed peanuts, bean sprouts, crispy fried onion, finely chopped red chilli and a lemon wedge if desired.

MAKES 8 GENEROUS PORTIONS

 

 

 

 

 

 

 

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