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https://www.lifestylefood.com.au/recipes/26363/chicken-and-prawn-hailam-noodles

LifestyleFOOD.com.au

Chicken and prawn Hailam noodles

Simple and delicious chicken and prawn dish to spice up your week.

Ingredients

  • 200g chicken thigh, skin removed and thinly sliced

  • 2 tbsp peanut oil, or other vegetable oil

  • 2 thick slices of ginger, bruised

  • 3 cloves garlic, roughly chopped

  • 2-3 large leaves of Chinese cabbage, sliced

  • 1 small carrot, cut into matchsticks

  • 100g peeled and deveined raw prawns, butterflied

  • 1 tbsp AYAM oyster sauce

  • 1 tsp AYAM light soy sauce

  • 1 tsp AYAM dark soy sauce

  • ¼ tsp ground white pepper

  • a pinch of caster sugar

  • 1 cup chicken stock, or water

  • 500g thick fresh Hokkien noodles

  • 1 tsp cornflour mixed into 1 tbsp cold water

  • ½ cup coriander leaves, to serve

  • 2 tbsp fried shallots, to serve

  • Chicken marinade

  • 1 tsp AYAM soy sauce

  • 1 tsp Shaoxing wine

  • 1 tsp cornflour

  • ½ tsp AYAM sesame oil

Method

  • 1.

    Combine the chicken with the chicken marinade ingredients.

  • 2.

    Heat a wok until it is very hot and add in the oil around the edges so it runs into the bottom of the wok.

  • 3.

    Add in the ginger first and then after a few seconds, the garlic. Toss the garlic and ginger around in the oil until the garlic starts to brown and then add in the chicken.

  • 4.

    Stir fry the chicken until it starts to brown, add in the cabbage and carrot, and then the sauce ingredients except the chicken broth.

  • 5.

    When the vegetables soften, add in the chicken broth and bring to the boil.

  • 6.

    Add the prawns and cook through. Taste the sauce forming in the bottom. It should taste strong and flavourful.

  • 7.

    Adjust for seasoning.

  • 8.

    Poke a few holes in the bag of noodles and massage gently to loosen them.

  • 9.

    Add in the noodles and stir fry to combine. Continue to cook for about 2-3 minutes until the noodles are nearly al dente.

  • 10.

    Pour over the cornflour mixture, and stir through until the sauce is thickened and coating the boodles. Transfer to a plate, garnish with coriander and fried shallots.

Notes

Images courtesy of Hachette Publishing.

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