Chicken Stir Fry with Homemade Noodles

Serves 2-4

Time 30 minutes plus proving

Ingredients

1 chicken breast, poached and cut into shrimp

3 garlic cloves, finely chopped

1 shallot, finely chopped

1 knob of ginger, cut into julienne

1 long red chilli, sliced

1 green chilli, sliced

1½ tbsp curry powder

2 eggs

2-3 tbsp light soy sauce

2 tbsp crispy chilli oil

1 bunch of spring onion, finely chopped

1 bunch of coriander, finely chopped

Extra virgin olive oil

Salt and pepper

For the Noodle

3 cups plain flour

200-250ml water, room temperature 

1 tsp salt 

1 tsp sesame oil

Method

For the noodles, combine flour, water, sesame oil and salt in a large bowl. Mix to combine until it forms a dough. If the dough is too dry, add some water. 

Dust the board with flour. Knead the dough for about 5 minutes or until very elastic. Ideally, cover the dough with cling film and rest at room temperature for 15-20 minutes.

Roll out dough till thin and cut into narrow strips. Dust with flour and set aside.

Meanwhile, place the noodle in salted boiling water and cook for about 2 minutes. Stir to ensure the noodles do not stick.

Heat olive oil in another pan and add the garlic, ginger, shallot, red chilli and green chilli. Stir fry for 30 seconds to 1 minute until the flavour has come out.

Add the chicken and curry powder. Stir to ensure the chicken is coated. Fry the egg in the same pan and stir to combine everything.

Place the cooked noodle into the pan and stir. Add the spring onions, coriander, soy sauce and chilli oil. Toss to combine.

Serve.