Sticky Sambal Chicken Char Kway Teow
with Rice Noodles & Pea Pods
Calories
:
655 kcalProtein
:
47.9g proteinPreparation Time
:
20 minutesDifficulty
:
EasyAllergens:
- Gluten
- Molluscs
- Wheat
- Soy
- Sulphites
- Eggs
- Gluten
- May contain traces of allergens
Bring the vibrant energy of a Singaporean hawker center home with this chicken char kway teow. We’ve tossed succulent chicken and flat rice noodles with snappy pea pods and a dollop of spicy sambal for a rich, savoury-sweet heat that’s pure Lion City soul.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
Serving amount
1
Rice Noodle
1
Spring Onion
1 packet
Pea Pods
2
Garlic
1 packet
Oyster Sauce
(Contains: Gluten, Molluscs, Wheat)
1 packet
Kecap Manis
(Contains: Gluten, Soy, Sulphites, Wheat)
1
Sambal
330 g
Chicken Breast
Not included in your delivery
1 drizzle
olive oil
1 tsp
soy sauce
(Contains: Soy May be present: Gluten.)
1 piece
egg
(Contains: Eggs)
Utensils
•Large Non-Stick Pan
•Medium Pan
Cooking Steps
1
- Boil the kettle. Half-fill a medium saucepan with boiling water.
- Cook rice noodles over medium-high heat, stirring occasionally with a fork to separate, until tender, 4-6 minutes.
- Drain, rinse and drizzle with olive oil.
2
- Meanwhile, thinly slice spring onion (reserving the whites!).
- Trim and slice pea pods lengthways.
- Finely chop garlic.
- In a small bowl, combine oyster sauce, kecap manis, half of the sambal, a splash of water and the soy sauce.
- Cut chicken breast into 2cm chunks.
SPICY! The sambal paste is hot, use less if you're sensitive to heat.
3
- In a large frying pan or wok, heat a drizzle of olive oil over medium-high heat. Cook chicken, tossing occasionally, until browned and cooked through (when no longer pink inside), 5-6 minutes.
- In the last 4 minutes of cook time, add pea pods to pan and cook in until cooked through. Transfer to a plate.
- Return the frying pan to a high heat and crack the egg into the pan with garlic and spring onion white and scramble until cooked through, 1 minute.
- Add the sauce, cooked noodles, pea pods and chicken and toss, until combined, 1 minutes.
4
• Divide chicken char kway teow between bowls. Top with remaining spring onion.
• Serve with the remaining sambal. Enjoy!
