John Myers
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Sweet and Spicy Egg Noodles with Chicken and Pineapple
The perfect sweet and spicy egg noodles with chicken and pineapple recipe with a picture and simple step-by-step instructions.
For the marinade:
- 80 g Egg noodles, dried, China
- 160 g Water
- 4 g Chicken broth, Kraft bouillon
- 4 tbsp Sunflower oil
- 1 tbsp Sesame oil, light
- 2 tbsp Kecap Tim Ikan, (see appendix)
- 1 tbsp Soy sauce, light
- 1 tsp Tapioca flour
For the vegetables:
- 4 small Onions, red
- 2 medium-sized Cloves of garlic, fresh
- 10 g Ginger
- 2 small Chillies, green, fresh or frozen
- 30 g Carrot
- 30 g Radish, white, small
- 2 Hot peppers, red, long, mild
- 10 Sugar snap peas, green, fresh
- 2 medium-sized Tomatoes, red, fully ripe
- 80 g Pineapple pieces, from the can
For the sauce:
- 20 g Cooking broth, from the noodles
- 40 g Pineapple juice, (from the can)
- 1 tbsp Teriyaki sauce, mild
- 1 tbsp Fish sauce, light colored, (e.g. kecap ikan “King Lobster”)
To garnish:
- Sesame seeds, white
- Flowers and leaves
- Mix the ingredients homogeneously for the marinade. Cut the fresh or thawed chicken breast into pieces approx. 2 x 3 cm and marinate with the marinade for 30 minutes.
- Bring the water to the boil, dissolve the chicken stock in it and cook the pasta al dente according to the instructions on the package. Strain and keep the broth. Shorten the pasta with scissors and spread out on a fresh tea towel. Mix the ingredients for the sauce homogeneously.
- Cap the onions and the garlic cloves at both ends, peel and roughly cut into pieces. Wash and peel the fresh ginger, cut across into pieces approx. 4 cm long. Cut the pieces lengthways into thin slices and cut them into strips. Work the strips crosswise into small cubes. Freeze unused cubes. Weigh frozen goods and allow to thaw.
- Wash the small, green chillies and cut them crosswise into thin slices. Leave the grains and discard the stems. Wash the carrot and radish, cap at both ends, peel, notch lengthways and slice or cut across into approx. 3 mm thick slices. Wash the fresh, red peppers, remove the stem, cut diagonally into pieces approx. 5 mm wide and leave the grains as they are.
- Wash the sugar snap peas, cap at both ends, pulling off the threads on both sides. Halve the larger pods crosswise, leave the smaller ones. Remove the stems from the tomatoes, peel them, quarter them lengthways, remove the green stalk and the grains. Halve the quarters across. Strain the pineapple pieces and cut them in half crosswise.
- Strain the chicken pieces and drain well.
- Heat a wok, add 2 tablespoons of the sunflower oil and let it heat up well. Add the vegetable ingredients from onions to chilli and stir-fry for 1 minute. Then add the ingredients from carrots to snow peas and stir-fry for another 2 minutes. Take out of the wok.
- Put the sesame oil in the wok and let it get hot. Add the chicken pieces and pan-fry for 2 minutes. Mix in the pasta mixture, stir fry briefly and deglaze with the sauce. Bring to the boil briefly, then distribute immediately on the serving bowls and serve hot.
Attachment:
- Kecap Tim Ikan: Kecap Tim Ikan – a mild, dark, malty-spicy soy sauce
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