Charred soy noodles with chicken
Wide rice noodles caught in a hot wok until the edges char, tossed with chicken, greens and a dark soy sauce. A Thai street-food classic that cooks in minutes.
- Prep
- 8 minutes
- Cook
- 10 minutes
- Makes
- 2 portions
- Difficulty
- Medium
In one portion
These are the figures for one medium portion. In Susten, each person at your table gets their own portion size.
To see how one portion fits your day, work out your daily calories and protein.
- Calories
- 792kcal
- Protein
- 32g
- Carbs
- 85g
- Fat
- 34g
Where the calories come from
- Protein 17%
- Carbs 43%
- Fat 40%
- Fibre
- 2.7 g
- Sugar
- 9.5 g
- Salt
- 3.88 g
What it costs at Tesco
Susten matches every ingredient to a Tesco product. Your shopping list names each one, with its price.
£2.36a portion
We base this on how much of each product the recipe uses. Half a pack costs half the price.
We last updated these Tesco prices on .
Ingredients
- 180g rice noodles, wide, dried
- 2 tsp dark soy sauce
- 1 ½ tbsp oyster sauce
- 1 tbsp light soy sauce
- 2 tsp white wine vinegar
- 1 ¾ tsp sugar
- 2 ¾ tbsp vegetable oil
- 2 cloves of garlic, very finely chopped
- 200g chicken thigh, boneless and skinless, sliced
- 2 eggs
- 3 ¾ stems of broccolini, stems and leaves separated, cut into lengths
Method
Get the broccolini ready first. Trim it, cut it into short lengths and keep the leaves in a separate pile from the stems, halving any thick stems lengthways so they cook evenly.
Cook the rice noodles to the packet instructions and drain them, so they are ready just before the wok goes on.
Make the sauce: stir the sugar into the white wine vinegar, light soy sauce, oyster sauce and dark soy sauce until no grains are left.
Heat a large wok on the hob over a high heat with a third of the oil. Sizzle the garlic for 15 seconds, add the chicken and cook until it turns white.
Add the broccolini stems next and keep going until the chicken is nearly done. Add the leaves last, only long enough to wilt.
Clear a space at the side of the wok by pushing everything over, then crack in the egg and scramble it. Move the whole lot to a plate and give the wok a wipe so it is clean.
Put the wok back on a high heat with the rest of the oil and wait for it to just smoke. Add the noodles and sauce and leave them mostly alone for about 1 minute: the less you toss, the more the edges caramelise.
Tip the chicken and greens back in and toss everything together. Check the chicken is cooked through, with no pink left, and serve straight away.
Adapted from RecipeTin Eats
