The flavor of Plum goes surprisingly well with noodles, and well, anything asian-inspired to be honest! This was an experiment that turned out ah-mazing! The sauce that is cooked first, lends an amazing flavor to both the chicken and the noodles. A healthy and balanced recipe perfect for this month!
These noodles are tangy and sweet and have that perfect plum-kick to them! If you want to substitute egg noodles, you can do so with spaghetti. But I’m told Pioneer in Lahore stocks the perfect home-made egg noodles so I’m sure you can find them, they’ll be worth the extra effort!
For the sauce:
- 1 cup chicken stock
- 1 tbsp minced garlic
- 1 tbsp oil
- 2 tbsp plum sauce
- 1 tbsp plum jam
- 1/2 cup vinegar
- 1 tbsp oyster sauce
- 1 tbsp hot sauce
- 1/2 tsp chilli flakes
- 1/4 cup dark soy sauce
- 1/2 kg chicken cut into strips
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 tbsp extra soy sauce
- 3 tsp sugar
- 1 egg, whisked about
- 1 packet fresh Hokkien noodles – two sachets
- 1 capsicum, sliced thinly
- 1 carrot, sliced thinly
- 1 or 2 cups of sweet corn (I love corn so I added 1 and a 1/2)
Marinate the chicken in pepper, salt and 1 tbsp soy sauce.
Heat up a fry pan and add oil, add garlic and chilli flakes and fry until fragrant. Add all the sauce ingredients and cook until well combined. In a separate wok or pan, cook the chicken till tender.
After the chicken has cooked, add the whisked egg in the pan with the chicken and turn the heat up, cooking the egg with the chicken should crumble it. Take the chicken out and in the same pan, stir fry up the vegetables for a minute or two.
Okay now you should have three separate things, the chicken fried with the egg, the sauce and the vegetables, time to mix it all up! Add the noodles first to the sauce so they drink that glorious mix up!
Combine all the three elements and mix well over heat until well combined and heated through.
Make sure that you heat the final ingredients just before you serve because we don’t want to dry up the sauce! Healthy and delicious!