Ingredients
-
1 1/4-1 1/2 lbs chicken breasts, cut into postage stamp-size squares and sliced 1/8 of an inch thick (chicken thigh meat is okay if you prefer dark meat)
-
1 tablespoon peanut oil
-
2 tablespoons oyster sauce
-
2 teaspoons mild curry powder
-
1 tablespoon brown sugar (optional, use if you like sweet because the oyster sauce is already sweet)
-
1 lebanese cucumber, sliced thinly
-
1 red onion, sliced thinly
-
1 red bell pepper, sliced thinly (capsicum)
-
1/4 cup chopped of fresh mint (or more)
-
1 lb hokkien noodles
-
1/2 cup rice vinegar
-
2 tablespoons fish sauce
-
2 tablespoons caster sugar (finely ground sugar)
-
2 teaspoons fresh ginger, finely chopped
-
2 tablespoons chopped fresh coriander leaves (or more)
-
1 long red chile, seeded and chopped finely
-
1 additional long red chile, seeded and chopped
-
1/3 cup chopped unsalted peanuts or 1/3 cup unsalted cashews
Instructions
- Combine the sliced chicken, peanut oil, oyster sauce and curry powder and brown sugar (if used) in a bowl. If possible, leave this mixture (covered and in the fridge) to marinate for a few hours or overnight. But if time is short, just keep going.
- Make the cooking sauce -- made up of the last six ingredients listed. If you keep the meat overnight, make and keep the sauce (separate and refrigerated) overnight, too.
- Stir fry the chicken, in batches. Set aside.
- Stir fry the vegetables—cucumber, onion, bell pepper and chili—until just tender.
- Add the mint, nuts and cooking sauce, and cook for one minute.
- Add the chicken and heat until warm again.
- In a separate pan, cover the noodles with boiling water for a few minutes—until they are hot.
- Drain the noodles and combine with chicken and cooking sauce mixture.
- Enjoy!