Lee Kum Kee Curried Chicken Noodles
Photography Olivia Galletly.
Serves: 4
INGREDIENTS
2 tablespoons neutral oil, e.g. canola
3 spring onions, lighter and darker ends separated and thinly sliced
3 cloves garlic, thinly sliced
400 grams chicken thigh meat, cubed
1 tablespoon curry powder
1 cup mung beans
250 grams green beans, trimmed
400 grams fresh egg noodles
1 tablespoon each Lee Kum Kee Premium Soy Sauce and Lee Kum Kee Dark Soy Sauce
1 teaspoon Lee Kum Kee Pure Sesame Oil
2 teaspoons caster sugar
table salt
TO SERVE
1 tablespoon neutral oil, e.g. canola
4 large eggs
Lee Kum Kee Chiu Chow Style Chilli Oil
METHOD
Heat the oil in a wok or large pan over a medium heat. Add the lighter ends of the spring onions and fry until softened. Add the garlic and briefly fry — you don’t want it to take on any colour. Add the chicken and cook, stirring often, for about 4 minutes, then add the curry powder and stir again. Add the mung beans and green beans and toss through.
Bring a pot of salted water to the boil. Cook the noodles briefly then drain and add to the pan.
Add the Lee Kum Kee Premium Soy Sauce, Dark Soy Sauce and Pure Sesame Oil and the sugar. Toss through and cook for a further 2 minutes then season with salt to taste.
To serve: Heat the oil in a separate pan over a medium-high heat and fry the eggs until cooked to your liking.
Divide the noodles among four bowls, top with the fried eggs and some Lee Kum Kee Chiu Chow Style Chilli Oil.
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