Simple, easy and delicious. Healthier than a takeaway, and so easy to do at home.
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Serves
4
Sriracha
Soy Sauce
Sugar
Water
Egg
Rice Noodle
Skinless Chicken Thigh
Garlic
Beansprouts
Spring Onion
Carrot
Chilli
Peanut
Lime
Olive Oil
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Serves
4
Sriracha
Soy Sauce
Sugar
Water
Egg
Rice Noodle
Skinless Chicken Thigh
Garlic
Beansprouts
Spring Onion
Carrot
Chilli
Peanut
Lime
Olive Oil
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Step 1.
Start by making your noodle sauce. Add your Sriracha to a glass along with soy sauce, sugar and water. Mix together with a fork. Set aside.
Step 2.
Crack your eggs into a separate bowl and whisk. Set aside.
Step 3.
Place your rice noodles into a bowl of cold water, making sure they are completely covered. Set aside to soak for 15 mins until they're soft but still have some bite to them.
Step 4.
Cut the chicken into bite-sized pieces. Thinly slice up your spring onions, chilli and carrots. Set aside.
Step 5.
Heat a drizzle of olive oil in a wok set over a high heat. Pour in your beaten eggs and allow the eggs to cook whilst stirring and breaking them up with your spoon.
Step 6.
Once the eggs are cooked through, add in the chicken pieces and cook until the meat is white all over. Add your noodle sauce and grate in your garlic cloves.
Step 7.
Drain and add the noodles to the wok and stir everything together. Add the sliced veggies and the beansprouts. Toss everything together and allow it to cook for 5 mins.
Step 8.
Meanwhile, crush up ½ the peanuts and set aside.
Step 9.
Add the remaining whole peanuts to the wok and give everything a good mix.
Step 10.
Time to serve up! Divide the noodles between plates. Finish with a scattering of crushed peanuts and a a squeeze of lime.
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Notes (1)
M
Moyna G.
a year ago
We love cooking this tasty dish outside, we’ve made it countless times and it’s lush!
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