About this recipe:This is a recipe I came across from my friend's dad. When I tasted it and it tasted a lot like a hot pot dish I had at one of my Chinese friend's house. So I made some changes to it to make it my own.
450g vermicilli pasta (or Asian noodles)
4 tablespoons groundnut oil
6 cloves garlic, minced
2 tablespoons slivered fresh ginger
2 teaspoons dried red chilli flakes
450g chicken breast fillets, sliced
3 spring onions, sliced
1 or 2 carrots, cut into matchsticks
1 (225g) tin water chestnuts, drained
2 tins mushrooms, drained
65g peanut butter
1 tablespoon oyster sauce
3 tablespoons curry powder
2 teaspoons soy sauce
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Method Prep:10min › Cook:25min › Ready in:35min
Bring a large pot of lightly-salted water to the boil; add the noodles and return to the boil. Turn off the heat and let stand for 5 minutes; drain and set aside.
Heat the oil in a wok over high heat. Stir in the garlic, ginger, and dried chilli flakes; cook a few seconds until the garlic begins to turn golden. Add the chicken, spring onions and carrots. Cook and stir until the chicken is no longer pink, about 5 minutes. Stir in the water chestnuts, mushrooms, peanut butter, oyster sauce, curry powder and soy sauce until everything is well mixed.
Stir the noodles into the chicken mixture; cover and reduce heat to warm or very low. Let stand 10 to 15 minutes for the noodles to absorb some of the sauce.