Sweet Chicken and Almond Noodles (serves 3)
4 stacks blue dragon fine egg noodles
Drizzle vegetable oil
350ml chicken stock
2 tbsp lemon juice
1 generous tbsp honey
1 tbsp dark soy sauce
1 tsp hot sauce (I used Encona West Indian hot pepper sauce)
1 tbsp vegetable oil
1 yellow pepper, sliced
¼ aubergine, sliced
1 red onion, sliced
4 garlic cloves, finely chopped
5g ginger paste
10g lemongrass paste
Handful fresh coriander, chopped (plus a little extra for garnish)
1 tsp Chinese 5 spice
1 tsp fennel seeds
100g blanched almonds
220g cooked chicken, diced
1) Cook the noodles according to instructions, and then refresh under cold water with vegetable oil (to avoid sticking) and set aside. Mix together the chicken stock, lemon juice, honey, soy sauce and hot sauce, and set aside.
2) In a large work, fry the pepper, aubergine, onion, garlic, ginger, lemongrass, coriander, Chinese 5 spice, and fennel seeds, on a high heat, for 3 minutes. Add the almonds and chicken, and fry for a further 2 minutes.
3) Add the sauce mixture, and cook a medium heat for a further 6 minutes. Add the cooked noodles, and cook on a high heat, for 3 minutes, stirring often, until all the ingredients are well mixed, and the noodles have soaked up most of the sauce.
4) Season to taste, and serve with some extra chopped coriander on top.