If you follow the Lunar calendar, you’ll know that the Chinese New Year in 2022 will be the 1st February 2022!
The Lunar New Year is a celebration for over ¼ of the world’s population and is all about spending quality time with your family (work colleagues are often your work families!) and eating auspicious foods.
To celebrate and welcome the year of the Tiger we wanted to entice your taste buds with our fool-proof Sweet and Soy Chicken Noodles recipe, it never ever disappoints!
- 500g chicken thighs (or tofu), cut into bite-sized pieces
- 2 tbsp cornflour
- 3 tsp grated ginger
- 200g dried medium egg noodles
- 2 tbsp vegetable oil
- 3 tsp garlic (3 garlic cloves) finely chopped
- 1 small onion, sliced lengthways to semi-circles
- 300g bok choy or other Asian greens – washed
- 5 spring onions – thinly sliced on the diagonal
- 2 large handfuls of beansprouts
Sweet Soy Sauce:
- 4 tbsp sriracha
- 1 tbsp tamarind sauce
- 4 tbsp sweet soy sauce (kecap manis)
- 45 ml light soy sauce
NB: if you can’t get sweet soy sauce just add 1 tbsp honey to your regular soy sauce
1. Start by thinly slicing the onions lengthways and set aside.
2. Now thinly approx. 1 cm slice the bok choi – keeping the white part separate to the greens, set aside.
3. Place the chicken pieces in a bowl with the grated ginger, mix. Then add the cornflour and ensure the chicken is evenly coated. (This will ensure that the chicken remains tender when pan-fried – this is particularly important when using breast pieces)
4. To make the sweet soy sauce in a bowl mix together the sriracha, tamarind and sweet soy sauce and the regular soy sauce. (If you can’t get sweet soy sauce just add 1 tbsp honey)
5. Boil a kettle of water, place the noodles in large bowl, pour the boiling water over the top place a cover over the bowl and leave to cook for 3 minutes until the noodles very
al dente. Drain, rinse in cold water immediately, drain once again and leave in the sieve.
6. In a large wok, heat the oil. Add the chicken pieces (do it in two halves so not to crowd the pan) and sauté until sealed and browned and cooked through, this should approximately 8-10 minutes. Remove from the wok and set aside.
7. Add the onions, cook for 1 minutes then add the garlic and stir well – sauté for 2-3 minutes.
8. Now add the sweet soy sauce, noodles, the chicken and the white parts of the bok choi, stir well ensuring all the sauce is mix through the noodles. Then add the spring onions, the green part of the bok choi, stirring through once again. Once everything is piping hot turn off the heat.
9. Finally toss in the beansprouts and stir the dish.
- Chopping board
- Sharp knife
- Several plates/bowls for prepared ingredients
- 5 x Mixing bowls 18 cms
- Measuring spoons
- Large Wok
- Wooden spoons
- Tongs to remove chicken (or could use wooden spoon)
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Kumud Gandhi is a Nutritional Food Scientist bestselling Author, Broadcaster, and Keynote Speaker on the subject of nutritional health for productivity & performance in the workplace. In 2010 Kumud founded ‘The Cooking Academy’ a cookery school that focusses on cooking for nutritional health and wellbeing. Kumud regularly presents to international audiences on a variety of topics such as ‘Eating for Immunity and a Lifetime of Wellness’. She is an expert in the field of Wellness in the Workplace and works with organizations to create transformational change in employee health & well-being through nutrition and health coaching.