Chicken and Tofu Noodles in Oyster Sauce

June 28, 2010

Chicken and Tofu Noodles with Oyster SauceIngredients:

Marinade:

200g chicken breast, sliced and diced

an onion, sliced into large pieces

pepper

a large red chili with the heat of your choosing, sliced

3 cloves of garlic, crushed

1/3 cup oyster sauce

big splash of soy sauce

The Rest:

Some packets of dry egg noodles, tasty

Big handful of dried Chinese mushrooms, (soaked until soft) and sliced

Tofu balls (mine were from a packet at my local Chinese grocery)

Big handful of bean sprouts

A few heads of pak choy

salt

vegetable or sunflower oil


What to do:

1. Marinade: Mix all the ingredients for the marinade with the chicken.  Cover the mixture and place in the refrigerator for several hours.  2-3 should do the trick.  There should be a little liquid in the bottom of the mixture for later.

2. Noodles: Boil up some water and cook your noodles, as per the instructions on the packet.  One done, drain and set aside.  I like to rinse in a little cold water as well to “refresh” them.  I read that somewhere.

3. Tofu Balls: Add a little oil to a pan and heat the tofu balls.  Just a low heat, we are just trying to warm them through.  I’m sure there is an official way of doing this, but this seemed to do the trick.

4. Cook: In a large wok, or whatever you happen to have, cook up your marinade mixture.  Try to keep some of the liquid in the bowl for later.  Cook up the chicken for a few minutes until it is cooked all the way through.  Add the mushrooms, and any remaining marinade liquids, and stir well.  Let the mix continue to heat through and bubble a bit.  It should be a little saucy, and you know you like it.

5. A few more bits: Throw your tofu balls in with the chicken and mushrooms, along with the beansprouts, and mix gently so as not to break stuff.  However, do throw your tofu balls, as it can be quite fun.  In another pan, add a little water, and throw (yes, throw) your pak choy in.  Let the steam wilt the pak choy just a bit then get it off there before you wreck it.

6. Putting it together: Put your noodles on a plate, lay some of the wilted pak choy on top, then scoop up some of your chicken, tofu, and mushroom mixture and lay it on top.

Bonus Points: Fry your cooked noodles in some oil to make them crispy (as seen above)!  This will bring the whole dish up a level.  Fit for a queen!

Musings: The quality of this dish really does come down to the ingredients.  If you get good noodles, a good brand of oyster sauce, good mushrooms (see where this is going?) then it will taste just like a commercial version.  I had something similar at the Amsterdam Roots Festival and I think this is a pretty close match.  If it’s  not saucy enough, add more sauce 🙂  Serve with a beverage of your choosing.  My choosing was white wine.

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