serves
4
prep
20 minutes
cook
25 minutes
difficulty
Mid
serves
4
people
preparation
20
minutes
cooking
25
minutes
difficulty
Mid
level
Stream free On Demand
Noodles
episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- 2 tbsp oyster sauce
- 2 tbsp tomato ketchup
- 2 tbsp kecap manis
- ½ tsp mild curry powder
- 1 tbsp sambal oelek
- 1 tbsp sesame oil
- 60 ml (¼ cup) peanut oil
- 5 cm piece ginger, peeled and finely chopped
- 2 garlic cloves, finely chopped
- 3 spring onions, thinly sliced
- 2 chicken thigh fillets (about 250 g), thinly sliced
- 300 g raw prawns, shelled, intestinal tract removed, tails left intact
- 1 bunch garlic chives, chopped into 5 cm lengths
- 100 g fried fish cake (from Asian food shops), thinly sliced
- 500 g fresh egg noodles, blanched in boiling water, refreshed
Spicy omelette
- 2 eggs
- 1 tsp sambal oelek
- 1 tsp kecap manis
- 1 tbsp peanut oil
Instructions
- For the spicy omelette, whisk the eggs, sambal oelek and kecap manis together in a bowl. Heat the peanut oil in a wok over medium-high heat and when hot, add the egg mixture. Cook for 1 -2 minutes, swirling the wok to make a thin omelette, until the egg is just set. Use a spatula to transfer to a board and cool slightly, then roll up and thinly slice. Set aside.
- Combine the oyster sauce, tomato ketchup, kecap manis, curry powder, sambal oelek and sesame oil in a bowl.
- Heat the peanut oil in a wok over high heat. Add the ginger, garlic and spring onion and stir for 2-3 minutes or until softened and lightly caramelised. Add the chicken and cook, tossing the wok for 4-5 minutes or until the chicken has just cooked through. Add the prawns and toss for 1-2 minutes or until the prawns are starting to turn opaque. Add the garlic chives, fish cake and kecap manis mixture and toss for 3-4 minutes or until lightly caramelised.
- Add the noodles and toss to coat in the sauce. Toss through the omelette and serve immediately.
Photography by Danielle Abou Karam.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Noodles
