This is a copycat version of one of my hubby’s favorite noodle dishes at a restaurant in South Africa. Its fairly simple, and the secret is in the sauce…
Ingredients: (make sure everything is cut and is ready before you start cooking)
- 250g Yellow Egg Noodle (I used the 8 minute Roka brand from Checkers)
- 400g Chicken cut into thin stir fry strips
- 1/2 an onion cut into wedges (about 90g)
- 60g Red Pepper cut into wedges (about 1/3 of a big red pepper)
- 60g Green Pepper cut into wedges (about a 1/3 of a big green pepper)
- 3 Spring onions, ends removed and cut into 2 cm pieces (including the white part)
- 3-4 Garlic Cloves minced
- 75g – 100g Roasted Cashews
- 3 whole Dried Red Chillies (Optional)
- Salt and white pepper
- 2 Tablespoons Canola or Sunflower Oil
Cook-in Sauce: (mix the below ingredients together)
- 100g Roasted Chilli Paste (see picture of brand, found in Chinese grocery stores) – (2 heaped tablespoons)
- 25g Fish Sauce (2 Tablespoons)
- 30g Thai thin Soy Sauce (3 Tablespoons)
- 50g Oyster Sauce (3 Tablespoons)
- 50g Light Brown Sugar (I used the Natura brand from Checkers)
- 1/4 cup chicken stock/broth (or just water if you don’t have chicken stock)
- 1 tsp dried crushed chillies (Optional – If you like your noodles hotter)
Method:
- Cook the noodles al dente for a bout 1-2 minutes less than the packet instructions. (if using 2 minute noodles, soak in boiling water for a minute or so, al-dente. The noodles will cook more when in the wok.)
- Heat up the wok, add the oil.
- Fry cashew nuts for about 1 minute on low heat, take out once it starts to be a golden yellow, drain the oil off, (don’t put on a paper towel, will make it soggy)
- Fry the dried red chillies if using, about a minute until cripy
- In the same oil, toss the chicken, salt & white pepper and fry until chicken cooked. (chicken might release some water – remove it)
- Add in garlic and cook.
- Move the chicken to one side of the wok, and pour the sauce in on the other. Let it cook until it starts bubbling, then stir the chicken into it.
- Add the onion and cook for a 30 seconds or so.
- Add red pepper, green pepper & spring onion. Stir Well
- Separate the noodles and stir well.
- Stir fry everything for 1-2 minutes until the sauce covered everything, and well combined.
- Lastly add the cashews and if using, the dried chillies. (if you want it stronger, and if not using the crushed red chillies in the sauce, break the chillies open and add to stir fry, otherwise leave whole)
Notes about the ingredients: In cape town, can be found at chinese super markets. Any brand should be fine, as long as it says “product of thailand” this is especially important for the chilli paste.
Update: to find all the ingredients, check out
Idiot-Proof Recipes 