The Cookery Corner on The Joe Finnegan Show on Shannonside Northern Sound has a new chef!
Every two weeks, Chef Sham Hanifa from the award winning Cottage Restaurant in Jamestown, Carrick on Shannon, Co Leitrim will join Joe in studio to share his top tips and cookery advice. Chef Sham is back in the studio with Joe on the 4th March!
Listen back to today's piece in full below, including all of Chef Sham's top tips for his recipe on Chilli Chicken Noodles and how you can prepare it with all the family:
RECIPE
Chilli Chicken Noodle
Ingredients:
- 200gm of bean sprouts
- 2 boneless, skinless chicken breasts
- 500gm dry Egg noodles
- 2 medium celery
- 100gm fresh mushrooms
- 1 red bell pepper
- 1/2 red onion
- 4 table spoon oyster sauce
- 4 table spoon sweet chili sauce
- 1 green onion (scallion, spring onion)
- Vegetable oil for frying and stir-frying, as needed
- 1/4 cup toasted sesame seeds
Method:
Cut the chicken into thin strips. Add Soya sauce, garlic & black pePper. Marinate the chicken for 20 to 25 minutes. Soften the noodles by placing them in boiling salted water. After 5 minutes plunge the noodles into cold water to stop the cooking process and drain thoroughly.
Wash all the vegetables as needed. Cut the celery and the bok choy into 1/2-inch pieces on the diagonal. If substituting broccoli for bok choy, peel the stalks until no more strings come out, and slice thinly on the diagonal. Wipe the mushrooms clean with a damp cloth and slice. Cut the red bell pepper in half, remove the seeds and cut into chunks. Peel and chop the onion. Dice the spring onion.
Heat a wok or frying pan over medium-high to high heat. Add 2 tablespoons of oil.
Heat the oil and add in the onion and the meat. Let the meat brown briefly, then stir-fry until the redness is gone and the meat is nearly cooked through. Add in celery, peppers, mushroom and bok choy. Add 3 tablespoons of oyster sauce, sweet chili Sauce and water. Bring to boil, add in noodles and green onions and mix together. Garnish the Chilli Chicken Noodle with the toasted sesame seeds. Serve hot
