The Noodle Cookbook by Damien Lee

Author:Damien Lee [Lee, Damien]
Language: eng
Format: epub
ISBN: 9781473581678
Published: 2021-02-03T00:00:00+00:00

FOR THE MARINADE:

½ tablespoon tamari

1 tablespoon medium curry powder

½ teaspoon garam masala

¼ teaspoon chilli powder

FOR THE STIR-FRY SAUCE:

1½ tablespoons tamari

1 tablespoon mirin

½ tablespoon medium curry powder

1–2 tablespoons water

First things first, prepare the marinade. Mix together all the marinade ingredients in a medium bowl. Add the chicken and mix so that it’s all nicely coated. Set aside for 5 minutes.

Place the fresh noodles in a large bowl and pour over enough boiling water to cover. Soak for 10 seconds, then drain and set aside. If you’re using dried noodles, place them in a saucepan of boiling water and simmer over a medium heat for 5–6 minutes, depending on how chewy you like your noodles. Drain and set aside.

Place a wok over a very high heat and add the vegetable oil. Then add the marinated chicken pieces, along with any marinade in the bowl, and stir-fry for 3 minutes. Add the onion, white cabbage, carrot and bell pepper and season with the salt and pepper. Now add the drained noodles and all of the sauce ingredients. Mix really well to make sure everything is combined. Continue to stir-fry for another 2–3 minutes.

Pile all the noodles on to a large serving platter, top with the shredded crunchy red cabbage or red onion (if using), grab your chopsticks and dive into a curry-ramen wonderland.

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