I finally have time to take a breather this weekend. It has been a crazy two weeks as well as a crazy few months leading up to a project deadline. I miss my cooking and everything.
This is yet another simple plate of instant mee recipe, this time with slightly more efforts involved because it has chicken (and an egg) to serve as proteins for the dish. The chicken is cooked in a tangy balsamic vinegar sauce which makes it really appetising to eat. Make sure you cook the chicken just right so that it remains soft and tender and just right.
Ingredients:
- Instant noodles: 2 packets
- Rice vermicelli: 1 bundle
- Oyster sauce: 1 tbsp
- Fish sauce: 1 tbsp
- Sesame oil: 1 tbsp
- Ground white pepper: 1 pinch
- Laoganma chilli: 1 tbsp
- Oil: 1 tbsp
- Shallot: 1, finely diced
- Garlic: 1, finely diced
- Chicken breast: 200g, diced
- Lemon: juice of 1/2
- Apple cider vinegar: 1 tbsp
- Salt: a pinch
- Honey: 1/2 tbsp
- Coriander: 1 stalk, roughly chopped
Method:
- Cook noodles & rice vermicelli in boiling water.
- Drain and scoop into two serving bowls.
- Combine oyster sauce, fish sauce, sesame oil, white pepper and laoganma chilli. Mix sauce into noodles. Set aside.
- Heat oil in pan. Cook shallots and garlic till fragrant.
- Add chicken, lemon, apple cider vinegar, salt and honey. Stir-fry till cooked.
- Scoop onto noodles. Garnish with coriander to serve.
Disclaimer:
-
This is an adaptation of the ‘Maggie Mee’ recipes that came from The Sunday Times dated April 2007.
Serving:
2 persons
