Hot and Spicy Szechwan Noodles
Ingredients
- 500 grams fresh noodles
- 250 grams chicken breast. cut into strips
- 125 grams shrimp. shelled and cleaned
- ½ bok choy cut into bite-size pieces
- ½ cup cup. carrot. cut on the diagonal
- ½ cup broccoli. or cauliflower. trimmed. cut on the diagonal into 1-inch pieces
- 1 medium matchstick cut or shredded
- 1 clove garlic. minced
- 1 tablespoon light soy sauce
- 2 tablespoons black bean sauce
- ½ teaspoon salt
- 5 tablespoons groundnut oil for stir frying
- 1 teaspoon Shao hsing wine. see notes
- 1 teaspoon light soy sauce
- 1 teaspoon cornflour
- ½ cup chicken stock
- 1 teaspoon light soy sauce
- 1 tablespoon chili oil
- 1 teaspoon sugar
- 1 teaspoon sesame oil
- 2 teaspoons cornflour
Accompaniment
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Description
A mouth watering dish of spicy noodles with chicken, shrimp, and vegetables a classic noodle dish everyone should try, it just fills your mouth with an explosion of flavours.
Method
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1
Mix together the marinade ingredients and marinate the chicken for at least twenty minutes.
While marinating the chicken, mix together the sauce ingredients and put to one side.
As well as marinating the chicken, parboil the noodles in a pan of boiling water for 2 minutes. Loosen up the noodles with chopsticks as they are boiling, drain and put to one side.
Heat a wok or frying pan, best to use a wok though when heated, add 1 tablespoon of oil. Then add the garlic and chicken and stir-fry when the chicken is nearly done, push the chicken up to the side of the wok and add the shrimp to the middle of the wok, stir-fry and when the shrimp are cooked, mix the chicken and the shrimp and remove from the wok to a platter.
Reheat the wok and add 1 tablespoon of oil add the onions, bok choy, carrot and broccoli and stir-fry until tender-crisp sprinkle a ½ teaspoon of salt over the vegetables and stir in remove the vegetables to a platter.
Clean out the wok with a paper towel.
Heat the wok again and add 3 tablespoons of oil.
Place the noodles in the wok, using chopsticks to break them up add 2 tablespoons of hot black bean sauce and 1 tablespoon of light soy sauce stir-fry until the noodles are heated through then add the cooked chicken, shrimp and vegetables.
Re-mix the sauce ingredients and add to the noodles stirring in well with chopsticks.
When it comes to a boil, taste and adjust the seasoning if needed.
Serve and Enjoy!
Chef's Tips
These noodles are superb just as a dish on their own or as a side dish and if using as a side dish just leave out the meat and shrimp and replace with other vegetables, if you think they might be too spicy just reduce the chilli oil.
Customarily, you shouldn't cook with any wine you wouldn't drink, and you should never ever buy cooking wine in the supermarket. And yet, here I am, telling you to do just that, to buy Chinese shao hsing (or shao xing) wine, for the reason that without it you will certainly not be able to recreate genuine Chinese dishes.
What we buy from the Chinese supermarket is not the sort of shao hsing wine that is matured and mellow but at less than 2 quid a bottle what would you expect, nevertheless it is perfect for cooking and adding a touch of authentic flavour. You can substitute dry sherry in equal amounts for shao hsing wine, but it's not quite the same. Shao hsing keeps forever in the pantry, stored at room temperature.
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