Chicken & Pork Asian Noodles
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 Chicken & Pork Asian Noodles recipe!
This recipe uses many ingredients you probably already have in your pantry and to make my Chicken & Pork Asian Noodles recipe even faster and easier I used ready roasted chicken from the grocery store and roast pork from my local Chinese restaurant however you can always use some left over roasted chicken pieces or try my super yummy Pork Belly Recipe and add that instead. If you don't want pork, you can always add more chicken and/or prawns/shrimp in it's place and just cook into the recipe where I've mentioned pork.
If you really 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 DELICIOUS - that soft yolk and the crispy edged whites just adds so much extra flavor!
And for my gluten-free loving friends, this recipe used rice noodles so you can have your noodles without the worry about it upsetting your tummy!
Preparation is key when cooking Asian food, so make sure your meat and vegetables are ALL chopped and ready to go
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 onward and continue cooking.
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 chillies 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
Crushed peanuts, crispy fried onions, red chilli finely chopped & bean sprouts (you can also add a fried egg if you want to go all out)
Oil for frying (I use rice bran oil)
In a large bowl add the rice noodles and fill until fully submerged in the boiling water and cover as per packet instructions. Drain and set aside for use later.
In a small bowl combine the soy sauce, hoisin sauce, white vinegar, kecap manis and chillies and set aside for use later.
In a large wok heat add 1-2 tablespoons oil and lightly fry the capsicum and red onion for a few minutes or until they just start to soften.
Add 2 tablespoons of your reserved soy sauce mixture and the chilli powder and mix through the vegetables until combined.
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.
Add the carrots and mix in.
Empty all your meat mixture into a bowl and set aside.
Using the same wok add another couple of tablespoons of oil then add the cooked and drained rice noodles, curry powder and any remaining soy sauce mixture. Taste and ensure you are happy with the amount of curry powder flavor coming through.
Add the chicken and pork mixture into the noodles and the spring onions/scallions into the noodles wok and toss to combine and reheat.
Serve immediately garnished with crushed peanuts, bean sprouts, crispy fried onion and finely chopped red chillies.
MAKES 8 GENEROUS PORTIONS
Please tag @eatinstylebyferitta on Instagram if you try this recipe so I can see your amazing creations!