Singaporean Crispy Chicken and Black Pepper Noodles
with Green Beans, Pak Choi and Roasted Sesame Seeds
Inspired by black pepper ho fan, a popular noodle dish in Singapore, this aromatic and peppery dish uses rice noodles over egg noodles for their slightly chewy texture and ability to soak up flavours. Topped with chicken that's pan-fried until crispy on the outside, this deliciously savoury bowl is a showcase of the fusion flavours found in Singapore.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
240 grams
Diced British Chicken Breast
1 unit(s)
Pak Choi
150 grams
Green Beans
2 unit(s)
Garlic Clove
1 sachet(s)
Cracked Black Pepper
15 grams
Ginger, Garlic & Lemongrass Puree
50 grams
Ketjap Manis
(Contains Soya)
15 grams
Sambal Paste
15 milliliter(s)
Soy Sauce
(Contains Cereals containing gluten, Soya)
125 grams
Egg Noodle Nest
(Contains Egg, Cereals containing gluten)
5 grams
Roasted White Sesame Seeds
(Contains Sesame May contain Nuts, Peanut)
Not included in your delivery
1 tbsp
Plain Flour
½ tsp
Salt for the Tofu
100 milliliter(s)
Water for the Sauce
10 grams
Butter
Nutritional information
Utensils
Instructions
Add the diced chicken to a medium bowl with the flour and salt (see pantry for both amounts), then toss to coat.
Heat a large non-stick frying pan on high heat with a drizzle of oil. Once hot, fry the chicken until slightly crispy, 8-10 mins. Turn frequently to ensure it doesn't burn.
Once cooked, remove from the pan to a plate lined with kitchen paper. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
While the chicken fries, trim the pak choi, then separate the leaves. Cut any larger leaves in half lengthways down the middle.
Trim the green beans. Peel and grate the garlic (or use a garlic press).
Once cooked, wipe out the chicken pan and put back on medium-high heat with a drizzle of oil.
Once the oil is hot, add the green beans and stir-fry until starting to char, 2-3 mins.
Turn the heat down to medium, then add a splash of water and immediately cover with a lid or some foil.
Cook until the beans are tender, 4-5 mins. Remove the pan from the heat.
Add the pak choi, cracked black pepper, ginger, garlic & lemongrass puree and remaining garlic to the beans and fry for 2-3 mins.
Stir through the ketjap, sambal, soy sauce and water for the sauce (see pantry for amount). Bring up to a boil, then simmer. Cook until thickened, 2-3 mins.
Once the sauce has thickened, toss through the chicken.
While the sauce simmers, boil a full kettle.
Pour the boiled water into a medium saucepan with 0.5 tsp salt and bring to the boil. Add the noodles and cook until tender, 4 mins.
Once cooked, add the noodles to the chicken pan and toss to coat in the sauce.
Melt in the butter and remove from the heat.
Share your black pepper noodles between your bowls.
Sprinkle over your roasted sesame seeds.
Enjoy!
