CHEF'S DELIGHT: Easy Dan Dan Noodles
A WORD FROM THE CHEF
A classic Chinese Sichuan Dish. Usually served with udon noodles, crispy pork and a spicy peanut sauce. I’ve subbed in finely diced chicken in this version. Super quick, healthy and really easy to put together.
INGREDIENTS (Serves 4)
250g finely diced chicken
2 tbsp hoisin sauce
2 tbsp soy sauce
½ tsp five spice powder
Rapeseed oil
For the sauce
1tbsp sesame oil
4tbsp of peanut butter
4tbsp soy sauce
½ tsp Sichuan peppercorns, ground up
Four garlic cloves, finely chopped
400ml chicken or veggie stock
To serve
200g udon noodles or rice noodles
Two bok choi, quatered lengthways
One red chilli finely sliced
METHOD
For the noodles boil the kettle and submerge the noodles in boiling water with some salt, cover in clingfilm and leave for five to six minutes.
Blanch the bok Choi in boiling salted water for one minute.
Heat a large pan. Add some oil and fry the chicken for six to eight minutes or until browned nicely. Add the hoisin, soy sauce, five spice powder and curry powder, cook for a further three to four minutes. Remove from the pan and set aside.
In the same pan make the sauce by turning up the heat to medium high and adding all the ingredients finishing with the chicken stock last. Stir until it’s really well combined and thicken which normally takes three to four minutes.
Divide the sauce between four bowls followed by the noodles, bok choi, chicken and sliced chillis. Serve straight away.
ABOUT THE CHEF
Adrian Martin from Bawnboy is a regular on our TV screens and an ambassador for Odlums.
He runs the Mayflower restaurants in Dublin and Camden, London.
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