1. For the chicken, cut into 3-4cm pieces and lightly pound with a meat mallet, so the chicken is of the same thickness. 2. In a bowl, combine the water and corfour, mix until it is paste-like. 3. To the bowl, add the soy sauce, black pepper, and sesame oil - mix well. 4. Add the chicken to the bowl, toss to coat, and then refrigerate for 20 minutes. 5. Combine the peanut butter, shaox hsi wine, curry powder, 5 spice powder, cayene pepper, water, soy sauce and sugar in a bowl. Stir until peanut butter has broken down and blended in with other ingredients. (Note: you might need to press down on the peanut butter with a spoon or fork as you're stirring). 6. Heat up water in a saucepan for the noodles. Add the noodles to the saucepan and cook as per instructions. Drain and set aside. 7. Heat up the oil in a wok and saute the chicken until browned. Remove and set aside. 8. Add the onions (and a bit more oil if needed), and cook a few minutes until they become transparent. 9. Add the garlic and cook a further minute or two. 10. Return the chicken to the wok, and then add the sauce. 11. Sit until boiling, then reduce heat and cook 4-5 minutes, stiring as needed. 12. Add the vegetables and half the spring onions, toss through and cook 1-2 minutes (Note: I like my vegetables crunchy). 13. Add the noodles to the wok, toss through - add a little more water if needed. 14. Serve in bowls and top with spring onions. ---------------------------------------------------------------------------
Nutrition
Ingredients
