I made these noodles two weeks ago. To be honest, I didn’t know what it was going to be when I started cooking. We had gone out and got home quite late and I ended up cooking in a rush which resulted in me taking some sauces and things out of the fridge and throwing them together as I usually do. Once we had supper I realized I had a gem on my hands and had to make it again so I could actually measure out what I did and see if it was going to taste as good the second time around (consistency is key), and am happy to report it did. Here is the recipe. *dusts shoulder off*

Ingredients:

• Oil for cooking
• 2 x chicken breasts, sliced very thinly at an angle
• 1 Tb Sesame oil to begin with
• 1 Tb Red masala (red chilli paste, ginger, garlic)
• 4 Tb Soya Sauce
• 2 Tb Quality Pickles Tamarind Chutney*
• 1/4 Green Cabbage, shredded
• 1 Carrot, julienne
• Mushrooms, quartered
• 1/4 Red pepper, cubed
• Bean sprouts, blanched
• 2x Spring onions, chopped
• 2x wheels of dried egg noodles, cooked, I used this

Method:

1. Heat up a pan/wok on high heat. Drizzle some oil into the pan so that it covers the bottom in a thin layer. Then add 1 Tb of sesame oil. Add your chicken immediately (so the sesame oil doesn’t burn) and cook until any water has dried. This should take 2 – 3 minutes as the chicken pieces are thin.
2. Add the chili paste/masala, soya sauce, tamarind chutney and cook the chicken in this mixture for a few minutes. It should start to thicken and will look sticky.
3. Add the mushrooms, cabbage, peppers and carrots. Make sure everything is coated in the sauce and keep turning the veggies around so they don’t end up “steaming” on top of each other. Since I used frozen peppers and mushrooms there was some water. Make sure any water has dried up completely before adding the noodles and bean sprouts.
4. Mix veggies and noodles well. The sauce at this stage would be mostly absorbed by all the ingredients and it should be sticky. You can add another 1 Tb of sesame oil at this point if you wish.
5. Take off the heat and toss chopped spring onion through or garnish with them and sesame seeds.

Tips:

You can easily make this vegetarian by cutting out the chicken. Fry an egg and put it on top of your noodles or eat it plain. I hate recipes that ask for ready made sauces but I could not resist. Their product is amazing and I think we should support local! I have been eating everything with this tamarind chutney.