30
RECIPES
STIR-fRIEd SEAfOOd WITH RICE NOOdLES
Makes 4-6 servings
INGREdIENTS
1 tablespoon peanut oil
2cm piece ginger, cut into matchsticks
1 garlic clove, chopped
1 lbs mixed seafood (marinara mix)
2 tablespoons light soy sauce
1 cup chicken stock
½ lb fresh rice noodles, sliced
½ lb can baby corn
METHOd
1. Set the wok temperature to
HIGH SEAR. Add the oil then ging er
and garlic. Cook for 2 minutes or until
the ginger is fragrant.
2. Add the seafood and cook for a few
minutes to infuse the flavors, add the
soy and stock then bring the mixture to
the boil.
3. Add the noodles, corn, and stir to
heat through.
Serve with sliced green shallots.
CHILI CHICKEN WITH SINGAPORE NOOdLES
Makes 4-6 servings
INGREdIENTS
6 chicken thighs
1½ cups sweet chili sauce
1 tablespoon vegetable oil
½ cup chicken stock
2 sticks celery, finely sliced
1 x 12oz packet of fresh
Singapore noodles
3oz bean shoots
METHOd
1. Marinate the chicken in the sweet chili
sauce for 2 hours or overnight.
2. Set the wok temperature to HIGH SEAR.
Add the oil and sear the chicken thighs
on each side.
3. Remove the chicken thighs and
slice them.
4. Add the chicken stock, celery, and
mushrooms and bring to the boil, add
the noodles and cook for 2–3 minutes to
heat through.
5. Add the chicken and bean shoots, heat
the chicken through and serve.
Serve with fresh, warm bread.
BEW800XL_IB_B12.indd 30 13/09/12 1:24 PM