Fakeaway recipes Archives

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Pulled pork sliders

6 hours

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Creamy feta falafel wraps

1 hour

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Malt-vinegar-battered fish

20 minutes

Fakeaway recipes

La Tête’s deep-fried fish sandwich

10 minutes

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Seared duck ramen with spinach-and-cauliflower noodles

30 minutes

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Cuban pulled-pork buns with pickled radishes

40 minutes

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Orange-sesame duck and butternut noodles

15 minutes

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20 minutes

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Citrus-braised shortrib with chilli, lime and green tomato salsa

3 1⁄2 hours

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10 minutes

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Lamb rendang

1 hour 30 minutes

Glazed sesame-chicken noodles with pak choi

Serves 6

Difficulty Easy

Prep Time 20 minutes, plus 30 minutes' standing time

Cooking Time 20 minutes

Ingredients

1 free-range egg white
1 T cornflour
2 T rice vinegar
1⁄4 t salt
4 T peanut oil
500 g free-range skinless chicken breasts, thinly sliced
2 x 100 g punnets Woolworths baby pak choi, coarsely sliced
1 cup chicken stock
1 x 340 g packet Woolworths medium egg noodles
Toasted sesame seeds, for sprinkling
Soya sauce, for serving

For the glaze:

1⁄2 cup orange juice
1⁄2 cup Chinese barbeque sauce
1 T honey
1 garlic clove, grated
1⁄2 t fresh ginger, grated
2 - 3 T sesame oil, plus extra for serving

Method

To velvet the chicken, whisk the egg white, cornflour, rice vinegar, salt and 1 T peanut oil until smooth. Add the chicken and mix well. Chill for 30 minutes, then drain.
Fill a wide pan or wok with water to a depth of 5 cm. Add 1 T peanut oil. Bring to a rolling boil. Reduce the heat to medium then, using tongs, add the chicken pieces, one by one. Stir to prevent them from sticking. Simmer for barely a minute until the water returns to a simmer. Remove using a slotted spoon, then drain well.
To make the glaze, mix the orange juice, barbeque sauce, honey, garlic and ginger in a pan. Simmer for a few minutes over a high heat, stirring, until reduced and syrupy. Add the chicken and heat through, then add the sesame oil.
Heat a wide pan or wok, then add the remaining peanut oil. Add the pak choi to the hot oil and stir-fry for a few minutes until bright and shiny. Add the stock and noodles and heat through. 5 Spoon the chicken over the noodles. Sprinkle with sesame seeds and serve with soya sauce and sesame oil.

Discover more chicken recipes here.

Spinach lasagne

Apple, honey and almond cake

Chicken in tomato sauce

Pulled pork sliders

Creamy feta falafel wraps

Malt-vinegar-battered fish

La Tête’s deep-fried fish sandwich

Seared duck ramen with spinach-and-cauliflower noodles

Cuban pulled-pork buns with pickled radishes

Orange-sesame duck and butternut noodles

Sweet-and-sour pork

Citrus-braised shortrib with chilli, lime and green tomato salsa

LA Kitchen Huevos

Lamb rendang

Glazed sesame-chicken noodles with pak choi

Glazed sesame-chicken noodles with pak choi

Ingredients

Method