Spicy chicken noodles with beancurd

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

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

Oceania
Asia
Australia
Japan
China
Malaysia
Pasta
South East Asia

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