Ingredients
- 1 Chicken Breast cut into 1 cm cubes
- 1 tbsp Oyster sauce
- ½ tsp Crushed Ginger
- ½ tsp Dark Soy Sauce
- Salt
- Pepper
- Olive oil
- 375 g Fresh Egg Noodle
- Light Soy Sauce
- Sesame oil
- Fish sauce
- Spring Onions
- 3 Eggs optional
Instructions
- In a medium bowl, marinate chicken breast with oyster sauce, ginger, dark soy, and salt and pepper to taste.
- In a large frypan, add oil over high heat, add marinated chicken breast and fry until lightly browned and cooked through (approximately 5 minutes). Set aside.
- Grab deep serving bowls and place ½ tsp light soy, ½ tsp sesame oil, and ½ tsp fish sauce into each. Set aside.
- Meanwhile, bring water to a boil in a medium saucepan. Season with salt and add 1 handful (serve) of egg noodle at a time. Boil for approximately 2 minutes or according to package directions. Use tongs or a sieve to transfer straight to the serving bowl over seasonings, repeat with remaining serves.
- Add 1-2 ladles of cooking water over noodles. Mix well and season with black pepper to taste. Top with chicken, dizef roti or fried egg, boulette chouchou, chilli paste (optional) and garnish with spring onion.
Notes
- Alternatively use heated homemade chicken broth instead of cooking water to noodles.
Bon appétit!
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Is it 468calories per serving? Or for three servings?
per serving 🙂
Great recipe, I would work a little bit on the proportions in the marinade and in the sauces that go into the bowl (like a Japanese tare) but still – really simple and delicious. Unfortunately ingredients for boulette chouchou are hard to come by in Poland so I did not prepare it this time (I would need to either get it through the Internet or drive to a Sino-Vietnamese village near Warsaw to get both chayote and dried shrimp).