Grilled Chili Sauce Chicken Noodles (燒烤鮮辣椒鷄麵, Siu1 Haau1 Sin1 Laat6 Ziu1 Gai1 Min6)

 

This recipe was updated on 28 Aug 2015. Some instructions and ingredient quantities were changed, and metric measurements added.

When you have leftover chicken from the Grilled Chili Sauce Chicken (燒烤鮮辣椒鷄, Siu¹ Haau¹ Sin¹ Laat⁶ Ziu¹ Gai¹) recipe, you can add it to noodles and green onions to make a quick stir fry with oyster sauce. This is a great dish for lunch. If you’re feeling really lazy, you can buy pre-packaged ready-made (fresh) noodles at your local Asian market and then you won’t even have to boil water to make this dish!

Enjoy!

Ingredients

2	2	Chicken thighs (鷄髀, gai1 bei2) or one breast (雞胸肉, gai1 hung1 juk6) from the Grilled Chili Sauce Chicken (燒烤鮮辣椒鷄, Siu1 Haau1 Sin1 Laat6 Ziu1 Gai1) recipe, cut into 1-inch (2.5 cm.) pieces
2 in.	5 cm.	Piece of carrot (紅蘿蔔, hung4 lo4 baak6), julienned (optional)
3 stalks	3 stalks	Green onions (葱, cung1), cut into 2-inch (5 cm.) pieces on the diagonal
½ in.	15 mm.	Knob of ginger (薑, goeng1), crushed in a garlic press
2 cloves	2 cloves	Garlic (蒜, syun3), crushed in a garlic press
1 lb.	500 g.	One package chow mein noodles (炒麵, caau2 min6)
		Oil for cooking

 

Sauce Ingredients

2 Tbs.	30 ml.	Lee Kum Kee brand Premium Oyster Sauce (蠔油, hou4 jau4) or equivalent
1 Tbs.	15 ml.	Shaoxing rice wine (紹興酒, siu6 hing1 zau2) or dry sherry
½ tsp.	2.5 ml.	Ground white pepper (白胡椒, baak6 wu4 ziu1)
½ Tbs.	7.5 ml.	Sesame oil (麻油, maa4 jau4)

 

Equipment

		Garlic press
14 in.	35.5 cm.	Wok or pan

 

Preparation Instructions

1. Cut the leftover chicken from the Grilled Chili Sauce Chicken (燒烤鮮辣椒鷄, Siu¹ Haau¹ Sin¹ Laat⁶ Ziu¹ Gai¹) recipe into 1-inch (2.5 cm.) pieces.
2. Wash and cut a 2-inch (5 cm.) piece from a carrot. Julienne the carrot to add some color to the dish. This is optional.
3. Crush the ginger and garlic in a garlic press and put into a small bowl.
4. Wash and cut the green onions into 2-inch (5 cm.) pieces on the diagonal.
5. Prepare and mix the sauce in a small bowl: add the Lee Kum Kee brand Premium Oyster Sauce or equivalent, Shaoxing rice wine or dry sherry, ground white pepper, and sesame oil.

Cooking Instructions

1. Cook the noodles according to the instructions on the package and until the noodles are al dente. Drain the noodles and set aside. If using thawed, ready-made, or fresh noodles, “fluff” the noodles to separate them (i.e. you don’t want put a single mass of noodles into the wok).
2. Heat a wok or pan over high heat before adding oil and then the carrots. Stir fry the carrots to brown them before adding the chicken to the wok. Stir fry the chicken to brown them. Add the bowl with the ginger and garlic mixture, and then some oil to the mixture. Quickly stir fry all the ingredients until the ginger and garlic mixture becomes fragrant. Transfer the chicken mixture in the wok to a bowl.
3. Reheat the wok over high heat before adding more oil and then the noodles. The wok should be very hot before adding the oil and then the noodles. Noodles cooked in a restaurant wok (over much higher heat than that available in your kitchen) are served slightly burned, which gives the noodles an extra added flavor.  To try to emulate slightly burned noodles, try to put the noodles in one layer in the hot wok and add some liquid (water, stock, or Shaoxing wine; but not too much liquid otherwise you’ll steam the noodles) to facilitate the heat transfer from the wok to the noodles, and leave the noodles alone. You want the noodles to get burned before adding more oil to the noodles and turning them over, repeating the process.
4. Add the green onions and the contents of the bowl with the chicken back into the wok, and stir fry all the ingredients together. Add the sauce ingredients to the wok and mix the ingredients together. Put the cooked ingredients into a serving dish and serve immediately.