- 400 g free-range chicken fillets, sliced
- 2 tablespoons sweet chilli sauce
- 2 tablespoons Chinese barbecue sauce
- 1 tablespoon soy sauce
- Peanut oil for frying
- 1 chunk fresh ginger, scraped and finely chopped
- 1 clove garlic, finely chopped
- 1 fresh chilli, finely chopped
- 2 bunches tahtsai (oriental spinach), shredded
- For the coriander noodles:
- 250 g rice noodles or Chinese egg noodles
- Blend together:
- 2 fat cloves garlic, crushed
- 1 chunk ginger, scraped and grated
- 30 g well-washed and dried coriander leaves
- 3 tablespoons peanut oil
- 2 tablespoons sesame oil
- Salt and pepper to taste
Dredge the chicken strips with cornflour. Mix together the three sauce ingredients and set aside. Heat a wide pan or wok, then pour in a few tablespoons peanut oil.
Once oil is hot, add the chicken, ginger, garlic and chilli. Stir-fry for a minute or two until opaque and then add the sauce mixture. Stir until well coated and glazed.
Remove from heat. Stir in the greens until starting to wilt. Check seasoning. Serve out the pan with or on the coriander noodles, still warm or at room temperature.
Prepare the noodles according to package instructions. Mix the drained noodles with the coriander sauce. Check seasoning.
Everyone seems to love this home-style version of a typically Chinese take-away dish. It’s all the more delicious on coriander noodles, inspired by one of my favourite food writers, Julie Le Clerc. You’ll find her cookbooks at Woolworths.