Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 2 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
MMMMM------------------------THE MARINADE----------------------------- 1 Clove garlic; finely chopped 10 ml Fresh root ginger; peeled -and finely ; chopped (2tsp) 30 ml Waitrose Dark Brown Soft -Sugar; (2tbsp) 30 ml Soya sauce; (2tbsp) 30 ml Sharwoods Hoisin Sauce; -(2tbsp) 1 Red onion; finely chopped Juice and zest of 1 lime 2 Salad onions; finely chopped Combine the marinade ingredients, add the chicken, cover and refrigerate for at least 30 minutes. Remove the chicken with a slotted spoon and reserve the marinade. Heat half the sesame oil in a frying pan, add the chicken and fry for 4-5 minutes or until thoroughly cooked. Remove from the pan and keep warm. Place the noodles in a large bowl and cover with boiling water. Leave to stand for 2-3 minutes. Drain thoroughly. Heat the remaining sesame oil in a frying pan, add the noodles and the marinade and simmer gently for 2-3 minutes. Place the noodles on a warmed plate, top with the chicken and garnish with chopped fresh coriander and toasted sesame seeds. Serve with lime wedges. Converted by MC_Buster. NOTES : Lime, ginger, brown sugar and hoisin sauce combine to give a Thai flavour to the chicken. Serve with noodles for a speedy supper dish for two. As an alternative to fresh noodles, use medium dried noodles, and cook according to the instructions on the pack. Converted by MM_Buster v2.0l.
