Basil Chicken Rice Noodles
by
Kelvin Cheung
INGREDIENTS
250gm ground chicken breast
1 bell perpper (whatever colour) and julienne (can use any veg you like)
2 ea Spring onion, chopped
1 Onion , julienne
2 Garlic cloves, sliced
1 whole green chilli, cut down the centre lengthways
Rice Noodles, dry rice sticks (hydrate first)
10ml Light soy for seasoning Noodle
60ml Oyster Sauce
10ml Dark Soy
10mk Light Soy
Corn starch Slurry (tbsp corn starch mixed with 1 cup water)
Handful of Basil
METHOD
Pre-heat frypan and add 1tbsp of vegetable oil.
Saute 250gm of ground chicken Breast.
Once chicken starts to cook through, add spring onion, onion and garlic.
Add Chilli and continue to cook for 4-5mins.
Heat a 2nd pan, add2 tbsp oil and when super hot, add Noodles, and keep moving so they don’t stick together.
Once the noodles have crisped up slightly on the outside, add the peppers, and then season with Light soy, cook for another 2mins.
To the chicken sauce, add Oyster sauce, Dark soy and light soy and a slurry of Corn Starch, and stir through and bring to boil.
Place noodles on the plate.
Remove the sauce from the heat, and then added shredded basil, and spoon over the noodles.