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| Main ingredients | Boneless chicken breast, Rice flat noodles, Blended sesame oil, Ginger, Garlic, White onion, Dried shiitake mushroom, Carrot, Red capsicum, Baby spinach leaves, Black pepper powder, Sriracha sauce, Dark soy sauce, Red chilli flakes, Toasted white sesame seeds, Spring onion greens |
| Cuisine | Oriental |
| Course | Noodles and pastas |
| Prep time | 30-35 minutes |
| Cook time | 10-15 minutes |
| Serve | 4 |
| Taste | Spicy |
| Level of cooking | Easy |
| Others | Non vegetarian |
Ingredients
- 1 boneless chicken breast, cut into thin slices
- 3 cups cooked flat rice noodles
- 2 tablespoons blended sesame oil
- 3 teaspoons finely chopped garlic
- 1 teaspoon finely chopped ginger
- 1 medium white onion, sliced
- 5-6 dried shiitake mushroom, soaked in warm water for 30 minutes, drained and thinly sliced
- 1 small carrot, peeled and cut into thin slices
- Sea salt to taste
- 1 small red capsicum, thinly sliced
- 10-12 baby spinach leaves
- Black pepper powder to taste
- 1½ tablespoons sriracha sauce
- 1 teaspoon dark soy sauce
- Red chilli flakes to sprinkle
- Toasted white sesame seeds to sprinkle + for garnish
- 2-3 tablespoons diagonally sliced spring onion greens + for garnish
Method
- Heat sesame oil in a non-stick wok, add garlic and ginger, mix and sauté on high heat till golden brown.
- Add white onion, mix well and saute for 1 minute. Add shitake mushroom and carrot, mix and sauté for 1-2 minutes. Add sea salt and mix well.
- Add chicken, mix and sauté for 1 minute. Add red capsicum, baby spinach leaves and black pepper powder and mix well, cover and cook for 2-3 minutes.
- Uncover the wok, add cooked noodles, sriracha sauce and dark soy sauce and mix well.
- Sprinkle some red chilli flakes, white sesame seeds and spring onion greens and mix well.
- Transfer the noodles into a serving bowl, garnish with red chilli flakes, spring onion greens and sesame seeds and serve hot.
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