sweet soy noodles

These sweet soy noodles are great for when the fridge is bulging with an over-abundance of Chinese vegetables.

To begin, as with all Asian recipes, you need to fry the aromatics. In a wok, heat some sesame oil and fry off, 2tbsp of garlic, ginger and a finely sliced red chili (large). Meanwhile pour a kettle full of boiling water over a 1kg bag of thick cut rice noodles, to soften them.

Once the aromatics have just turned in colour, add 600g of thinly sliced chicken thigh (it needs to be thigh for this recipe, as breast would become to dry and ruin the texture of the dish).
Brown the chicken, it will cook very quickly, if you have sliced it thinly.

Add a lot of bok choy/ Chinese vegetables to the wok, at least 3 large bunches (the more the better really, because it cooks down to nothing), and allow to cook until softened.

Next, you want to add the drained rice noodles, and the sauce.
To make the sauce mix together 2 tbsp of kecap manis (sweet thick soy sauce), 1 tbsp of oyster sauce, 1 tbsp of fish sauce and 1 tbsp of palm sugar. ( I like to 1 & 1/2 or double the sauce quantities). Add the sauce to the wok, turn of the heat, stir the ingredients together and allow to sit for 10 minutes before serving, this allows the noodles to absorb the sauce and intensify the flavours of the dish.

Trés tasty.