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Garlic Chilli Noodles

Recipe

This quick and easy chicken noodle dish is inspired by Thai pad see ew. It's garlicky and delicious.

Serves: 2 | Prep time: 15 mins | Cooking time: 15 mins

Thai | Main | MOB

Ingredients

  • 410g Cooked Egg Noodles
  • 4 Large Garlic Cloves
  • 100g Kale
  • 3 Large Eggs
  • 25g Fresh Coriander, To Serve
  • 4 Tbsp White Vinegar
  • 1 Fresh Chilli
  • 1 Garlic Clove
  • ½ Tsp Honey
  • 2 Skinless Boneless Chicken Thighs
  • 2 Tbsp Dark Soy Sauce
  • 2 Tbsp Light Soy Sauce
  • 1 Tsp Vinegar
  • 1 Tsp Honey
  • 1 Tsp White Pepper

Method

  1. Slice the chicken thighs into bite-sized pieces, and place into a bowl and 2 tbsp of dark soy sauce and white wine vinegar to make the marinade, then leave in the fridge.
  2. Finely slice all the garlic cloves and your chilli. In a small bowl add chilli, five pieces of sliced garlic, honey, and vinegar for the chilli vinegar, set aside.
  3. In another small bowl, combine the following to make your noodle sauce - 2tbsp light soy sauce, 2 tbsp dark soy sauce, 1tsp vinegar, 1tsp honey and 1 tbsp white pepper. Then set this aside.
  4. In another bowl, whisk eggs with a pinch of salt and set aside.
  5. Rinse the cooked egg noodles in hot water to loosen, drain and set aside.
  6. Heat a large pan to high heat, add 2 tbsp of oil, then use tongs to add the chicken without the excess marinating liquid, as it can burn. Spread the chicken evenly on the pan and leave to cook for 2 mins without touching, this is to get a nice golden colour. Flip and cook for another 2 mins or until lightly golden.
  7. On high heat, push everything to the edge of the pan, add a tbsp of oil to the centre of the pan and pour in the eggs but don't touch them, allow the eggs to puff into a big omelette. Once the egg is mostly set, use tongs to break into big fluffy egg pieces.
  8. Toss everything together then add the noodle sauce allowing it to cook for another minute to caramelise.
  9. Add in your egg noodles, 2 tbsp of water and toss for 1 minute.
  10. Add the kale and toss for 1 minute. Add a splash more of dark soy sauce for colour if needed, but taste the dish before adding to avoid over-seasoning.
  11. Add fresh coriander and serve immediately with the chilli vinegar on the side