Ingredients
- Farmstead chicken thigh boneless skinless 80-100g 2 pieces
- Banana shallots large 40g
- Garlic prepared 5g
- Plum tomato 100g
- Root ginger 8g
- Green chillies 5g
- Spring onion trimmed 0.1 pieces
- Lee Kum premium dark soy sauce 60ml
- Everyday Favourites Chinese five spice 5g
- Gustoso multi use tomato base 50g
- La Espanola pre olive oil glass 20ml
- Prep premium toasted sesame oil 5ml
- Wing yip rice noodles (5mm) 100g
- Tate & Lyle caster sugar drum 25g
- Everyday Favourites salted peanuts 15g
Method
- Peel and slice the shallots and then set them to one side.
- Crush the garlic and grate the ginger. Dice the plum tomato. Set all of these to one side.
- Blanch and refresh the noodles.
- Heat a large frying pan and add the oils. Quickly fry the shallots with the crushed garlic and ginger.
- Add the chicken thigh and five spice, and cook until the chicken is browned.
- Add the soy sauce and sugar, and cook down. Then add the diced plum tomato, gustoso sauce, and turn the heat down.
- Cook until the chicken is cooked through, and the sauce has reduced down by half.
- Warm the noodles and top them with chicken, crushed peanuts, fresh sliced spring onion and green chilli.
- Serve with pickled carrots, sesame seeds and garlic oil. Finally, sprinkle some chilli flakes over the top for a bit of extra spice.
Find more recipes on our 2023 international food trends page.
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