Chicken Noodle in Taiwanese Style

Chicken 3

Who doesn’t love roast chicken? Andrew and I love it, but a two people household meaning we always have loads of left over. Don’t worry, I have a super easy cold chicken noodle dish for the left over! It only takes a few minutes. 

chicken

Ingredients:

♥ 2 eggs (beaten) 
♥ Leftover chicken, tear the meat into thin slices
♥ Small handful of runner beans
♥ 1 garlic clove, chopped
♥ 1 chilli, chopped (optional)
♥ 1/4 onion, sliced
♥ 1 instant rice noodle
♥ 1 tbsp sesame oil
♥ 1 tbsp Thai fish sauce
♥ 1/2 tbsp of oyster sauce
♥ 1 tsp rice mat syrup (or honey)
♥ 1 tbsp sesame (optional) 

Chicken 2jpg

Steps:

  1. Cool the rice noodles as per instructions, drain water (keep it for later use), run cold water to the noodles, let cool. 
  2.  Fry the egg in a pan and let cool. Then slice the egg.
  3. I personally prefer slightly cooked runner beans so I put the beans into the hot water I saved from cooking the noodles. 
  4. Heat up a pan with a small amount of oil, add garlic, Thai fish sauce, oyster sauce and let it simmer for a minute.
  5. Lay the noodles, chicken, runner beans, egg, onion and chilli on a dish. Drizzle some sesame oil on top. Then add the sauce, chill and sesame. 

Chicken 4

P.S. If you are having sugar free diet, you can get some sugar free soy sauce to replace the oyster sauce. I have not yet able to find any sugar free Thai fish sauce, please let me know if you find it!

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