Thai
Thai - Noodles
Asparagus Noodles
Chef's Menu Description
Wok-tossed noodles seared over ferocious heat with spring onions, beansprouts, aromatic garlic, and savoury seasoned sauce.
Ingredients
- • 250g wide dried rice noodles
- • 200g chicken breast, sliced
- • 200g asparagus, cut into 4cm lengths
- • 2 tbsp oyster sauce
- • 1 tbsp dark soy sauce
- • 1 tsp sugar
- • 1 egg
- • 3 cloves garlic, minced
- • 2 tbsp vegetable oil
Preparation Steps
1
Phase 1
Soak the rice noodles in warm water for 20 minutes and drain.
2
Phase 2
Blanch the asparagus in boiling water for 30 seconds, then drain.
3
Phase 3
Stir-fry the garlic in oil until fragrant, then add the chicken and cook through.
4
Phase 4
Add the drained noodles, oyster sauce, dark soy sauce, and sugar; toss over high heat.
5
Phase 5
Push the noodles aside, scramble the egg, mix through, then fold in the asparagus, charring the edges slightly, and serve hot.