Name: Spicy chicken noodles with beancurd
Cuisine: Japanese
Ingredients: 100 ml coconut milk; 100 g sweet potato, cooked and puréed; 300 ml White Chicken Stock; 200 g bean sprouts; 500 g fresh hokkien noodles, blanched; 600 g free-range, corn-fed chicken breasts, finely sliced; 1 small cucumber, chopped; 2 large green chillies, finely sliced; 40 ml fish sauce; ½ cup Chinese celery leaves; 6 green onions, finely sliced; 1 lime, cut into 6 wedges; 2 tablespoons Fried Shallots; ¼ cup coriander leaves; vegetable oil for deep-frying; 6 fresh beancurd or tofu squares, sliced; 6 candlenuts, ground; 3 tablespoons Nonya Spice Paste; 60 ml Sichuan Pepper Oil

Preparation info

Difficulty
Medium

Appears in

Spice

By Christine Manfield

Published 1999

About

This is a soupy noodle dish, requiring a spoon and chopsticks for eating. It is my version of mee rebus, a well-known Malay noodle dish thickened with sweet potato, which has a similar richness to laksa lemak.

Ingredients

vegetable oil for deep-frying
6 fresh beancurd or tofu squares, sliced
60 ml Sich

Method

Heat oil in a wok and fry a few slices of beancurd at a time over high heat, turning carefully with a mesh spoon, until golden and puffed.
Remove carefully and drain on paper towel. Discard oil.
Heat pepper oil in wok and fry spice paste and candlenuts over gentle heat until fragrant. Add stock, coconut milk and sweet potato and bring to a boil. The p

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Spicy chicken noodles with beancurd

Ingredients

Method

Become a Premium Member to access this recipe

$4.99

$39.99

Part of