Chicken and Chili-Soy Noodle Stir-fry

Recreate this fast and easy hawker food for a hearty lunch. The smoky, spicy flavors will take you right back to the streets of Malaysia and Singapore.

Serves 2 to 3  Prep Time 10 minutes  Cooking Time 8 to 10 minutes

1/4 cup plus 1 tablespoon soy sauce
1 1/2 tablespoons sweet soy sauce
1 tablespoon sugar
1/2 teaspoon fish sauce (patis)
1/2 teaspoon white pepper
3 1/2 tablespoons vegetable or peanut oil, divided
2 teaspoons minced garlic
3 pieces chicken thigh fillets, sliced into 2-inch strips
1/3 cup bean sprouts
200 grams dried flat rice noodles, soaked in hot water (prepared according to package 
        directions) and  drained2 eggs
1 tablespoon hot soybean paste
1/3 cup green onions or chives, sliced into 1 1/2-inch lengths

1  In a small bowl, mix together soy sauce, sweet soy sauce, sugar, fish sauce, and white pepper. Set aside.

2  Heat a large wok until it starts to smoke. Add 3 tablespoons of oil and garlic, and sauté garlic until fragrant. Add chicken and cook for 3 to 4 minutes. Add bean sprouts and cook for a few seconds. Toss in noodles and mix well. (Need help? Learn here: How To Stir-fry)

3  Pour the soy sauce mixture and blend it well with the noodles. Push the noodles to one side of the wok. Add the remaining oil on the empty area of the wok then add the eggs. Stir eggs to mix the yolks with the whites. Cook until eggs are firm. Toss to mix with the noodles.

4  Add soybean paste. Mix well. Turn off the heat and add green onions or chives.

Photography by David Hanson│ Recipe & Styling by Rachelle Santos│ Props from Gourdo’s & Living Well and Saizen

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