John Paul Urizar
“This noodle dish is probably the meal I cook more than any other, and we eat it at least twice a week at home,” says Family Food Fight host, Tom Parker Bowles.
“You can use whatever vegetables you have to hand – it even makes that ridiculous baby corn look useful. The key is a balance between the hot, sour and salty.”
Ingredients
For the marinated chicken
For the chilli fish sauce
For the stir fry
Method
1.Put the chicken in a bowl with the lime juice and gochujang. Cover and leave to marinate in the fridge for an hour. Remove from the fridge 10 minutes before cooking.
For the chilli fish sauce
2.Mix all the ingredients together and set aside.
For the stir fry
3.Cook the rice noodles in a large pan of boiling water according to the packet instructions. Drain, cool under cold running water and set aside.
4.Drain the chicken, discard the marinade, and pat the chicken dry with kitchen paper.
5.Heat the oil in a wok until smoking, then throw in half the garlic, cook for a second, then add half the chicken and stir until browned, about 1–2 minutes.
6.Add half of all the vegetables, but not the chillies. Stir-fry for another 30 seconds, then add half the stock and chillies.
Taste, season with fish sauce and cook for a further 30 seconds to a minute, until the chicken is cooked through.
7.Add half the herbs, mix and add half the noodles. Mix for another
30 seconds, and finish with the juice of half a lime.
8.Repeat for the second bowl. Serve with Chilli Fish Sauce.
Attempting to cook all serves of a stir fry at once can result in soggy, overcooked vegetables and tough meat. Making this recipe one bowl at a time means that the wok stays hot enough to cook all the ingredients to perfection.
Note
