- 600g chicken breast fillets, trimmed
- 200g rice vermicelli noodles
- 2 tablespoons chilli bean sauce (see notes)
- 2 tablespoons oyster sauce
- 2 tablespoons shao hsing Chinese
- cooking wine (see notes)
- 1 1/2 tablespoons light soy sauce (see notes)
- 1 tablespoon peanut oil
- 2cm piece ginger, peeled, grated
- 1 cup Massel chicken style liquid stock
- 1/3 cup unsalted peanuts, roughly chopped sliced green onions, to serve
- Step 1Place chicken in a large saucepan. Cover with cold water. Bring to a simmer over medium heat. Simmer, uncovered, for 10 minutes or until cooked through. Remove pan from heat. Stand for 5 minutes. Remove chicken to a chopping board and shred.
- Step 2Meanwhile, place noodles in a heatproof bowl. Cover with boiling water and stand for 15 minutes or until tender. Drain.
- Step 3Combine chilli bean sauce, oyster sauce, cooking wine and soy sauce in a jug.
- Step 4Heat a wok over high heat until hot. Add oil and ginger. Stir-fry for 1 minute. Add chicken and sauce mixture. Toss to coat. Add stock and cook for 2 minutes. Add noodles and 1/4 cup peanuts. Stir-fry for 1 minute or until heated through. Spoon into bowls. Sprinkle with green onions and remaining peanuts. Serve.
- Low carb
- Low sugar
- Lower gi
Chilli bean sauce: Made from fermented soy beans, chilli bean sauce adds depth and flavour to stir-fries, curries and noodle dishes when used in moderation. It’s available from the Asian section of the supermarket. Shao hsing Chinese cooking wine is made from fermented glutinous rice, millet, yeast and water. You could use dry sherry instead. Light soy is lighter in colour than regular soy sauce and has a more delicate flavour, but is saltier. It is often used in recipes when you don’t want regular soy to darken the food’s colour.
- Author: Alison Adams
- Image credit: Alan Benson
- Publication: Super Food Ideas