Recipe

Sweet and Sour Crispy Chicken Noodles

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Sweet and Sour Crispy Chicken Noodles

Sweet and sour on a whole new level with this Mie Goreng style crispy chicken, mushroom, and pak choi egg noodle fry up.




Ingredients to serve 2

  • 2 x Chicken Breasts - cut into cubes
  • 40g x DD Five Spice Crumb
  • ½ x Onion - thinly sliced
  • 10g x Ginger Paste
  • 125g x Button Mushrooms - quartered or sliced
  • 100g x Pak Choi - shredded
  • 1 stalk x Spring Onion - finely sliced
  • 1 x Carrot - peeled with a peeler or julienne peeler
  • 50ml x Sweet Chilli Sauce
  • 60ml x Soya Sauce
  • 20ml x Mirin
  • 2½ nests x Egg Noodles
  • 1 x Eggs - whisked (from your pantry)
  • All Purpose Flour (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Ingredients to serve 4

  • 4 x Chicken Breasts - cut into cubes
  • 80g x DD Five Spice Crumb
  • 1 x Onion - thinly sliced
  • 20g x Ginger Paste
  • 250g x Button Mushrooms - quartered or sliced
  • 200g x Pak Choi - shredded
  • 2 stalks x Spring Onion - finely sliced
  • 2 x Carrot - peeled with a peeler or julienne peeler
  • 100ml x Sweet Chilli Sauce
  • 120ml x Soya Sauce
  • 40ml x Mirin
  • 5 nests x Egg Noodles
  • 2 x Eggs - whisked (from your pantry)
  • All Purpose Flour (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Method

Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”. Bring a medium saucepan of water to the boil for use in Step 1 and whisk together your sweet chilli sauce, soya sauce and mirin and reserve for later. Prepare three mixing bowls, one with your all-purpose flour, one with your whisked egg, and once with your DailyDish Five Spice Crumb.

Washing Instruction

Wash your hands, carrots and spring onion well. Rinse your pak choi thoroughly and brush your mushrooms with a soft basting brush or wipe with a kitchen towel.

Gino's Tip

Keep one hand as your “dry hand” and the other as your “wet hand” throughout the crumbing process. Use your “dry hand” for coating the food in the flour and breadcrumb mixtures and your “wet hand” for dipping the food into the egg and transferring it to the breadcrumb mixture.

Step 1 - Egg Noodles

Once the water in your medium saucepan has come to the boil, cook egg noodles for 5-7 minutes until just about tender. Drain through a colander and reserve for later.

Step 2 - Stir-Fried Vegetables

Heat a large casserole pan over high heat, stir-fry sliced onions and quartered/sliced mushrooms for 3-4 minutes. Add the shredded pak choi, sliced spring onions, ginger paste and julienne carrots and fry for 2-3 minutes. Once done transfer to a serving dish.

Step 3 - Mie Goreng Noodles

Heat the large casserole pan once more and add a few glugs of olive oil. Add the mixed sauce. Once it is bubbling vigorously, add the cooked egg noodles and coat in the sauce. Fold through the stir-fried vegetables and reserve for later.

Step 4 - Five Spice Chicken

Season your chicken cubes with salt and pepper. Proceed to dust in your all-purpose flour, then your whisked egg and finally in your DailyDish Five Spice Crumbing. Heat a large frying pan over med-high heat and add a shallow layer of sunflower oil. Once your oil is hot, fry your crumbed chicken for 2-3 minutes on each side until golden and crisp. Drain excess oil by placing it on paper towel once done.

To Serve

Mix your five spice chicken into your mie goreng noodles (gently) and divide amongst your servings.