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Written by yorky
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Sunday, 03 June 2007 |
- 1.35 ltr Thin coconut milk
- 300 gm Chicken breast cut into 10 mm thick slices
- 1 tblsp White soya sauce
- 1 tblsp Black soya sauce
- 2 tsp Salt
- 200 gm Fresh egg noodles
- Vegetable oil for frying
Chili Paste
- 4 Dried red chilies, roughly chopped
- 1 tblsp Shallots, chopped
- 2 tsp Ginger, sliced
- 1 tsp Coriander seeds
- 1 tsp Turmeric
Dry roast the chili paste ingredients until fragrant (8 to 10 minutes). Pound until fine in a mortar.
Heat 225 ml of the coconut milk in a wok. Add the chili paste and stir cook for 2 minutes before adding the chicken and soya sauces. Stir cook for 3 minutes and then add the rest of the coconut milk and bring to the boil. Simmer for 3 minutes, add the salt and remove from the heat.
Fry 100 gm of the noodles in hot oil until they become crisp. Remove and drain. Boil the remainder of the noodles in water until tender but firm (6 to 8 minutes), then drain.
Place the boiled noodles in serving bowls and pour the chicken mixture over the top. Garnish with the fried noodles. |
Poultry 
