- Prepare the vegetables.
- Make the spice rub for the chicken breast. Using your fingers, work the spice mix into the chicken and leave to rest for 5 minutes.
- Heat a wok over high heat and add the sunflower oil, giving it a swirl to coat the sides of the wok (or pan). Add the spiced chicken slices and stir fry for a few seconds to release their aroma and flavour into the oil (letting it settle in the wok for a few seconds before flipping the meat and tossing it so it colours and caramelises at the edges). As the chicken starts to brown, add the rice wine or vegetable stock. Season the chicken with 1 tsp dark soy sauce to enrich the colour. Quickly follow with the red pepper and mange tout and toss, cooking for 1 minute. Add the sweet Thai chilli stir fry sauce and Singapore curry noodles. Toss well together, cooking for another minute until all the ingredients are coated well in the sauce. Remove from the heat and season with 1 more tbsp dark soy sauce. Add the roasted salted cashew nuts.
- To serve, ladle and divide the noodles onto two serving plates, and eat immediately.
Top tip: For a zesty zing to finish, squeeze half a lime over each portion.
Recipe by Ching He Huang for Amoy, www.amoy.co.uk
This recipe is inspired by Singapore Noodles, a dish that was introduced by Fujianese sailors to Singapore during the Ming dynasty. It's since become hugely popular all over China.
Spice mix for the chicken: 400g (13oz) chicken breast, skin removed, sliced into 1cm strips ¼ tsp turmeric ¼ tsp dried chilli flakes ¼ tsp ground coriander 1 tsp dark soy sauce For the stir fry: 2 tbsp sunflower oil 1 inch piece of fresh root ginger, grated 2 cloves garlic, crushed, peeled and finely chopped 1 tbsp rice wine or vegetable stock 1 medium red pepper, deseeded and thinly sliced 150g (5oz) mange tout, washed, drained, whole 1 pack Amoy Sweet Thai Chilli Stir Fry Sauce 300g (10oz) Singapore curry noodles 1 tbsp Amoy dark soy sauce 50g (2oz) roasted salted cashew nuts
Time: 15 minutes, including 10 minutes cooking Serves: 2 Nutrition: n/a