About the Recipe
Say hello to Healthy, Quick, Easy and dammmn delicious!
This recipe is the perfect midweek meal for those who are always on the go or over cooking and needing something that is nutritious get quick and easy to follow.
It also has a beautiful and steady build of heat just to keep you warm and help clear out the sinuses during winter. This dish is on the subtle side of spicy but you can definitely ramp it up depending on your palette and how much heat you enjoy!
You can also whip this dish up with normal Ramen Noodles but it isn’t quite the same – I find Egg Noodles much nicer and lighter as well.
300g Egg Noodles
1 Tablespoon of Canola Oil
2 (400g) Chicken Breasts (2cm cubes)
2 Garlic cloves (Sliced)
4 Eggs (Lightly Whisked)
1 Large (350g) Pak Choi (Thinly Sliced)
4 Spring Onions (Sliced)
Spring Onions (Sliced to TOP)
Bean Sprouts (to TOP)
Thinly sliced Chili (to TOP – Optional)
4 Tablespoons of Sriracha
160ml of Indonesian Sweet Soya Sauce (kecap Manis)
4 Tablespoons of Light Soya Sauce
1 Lime (Juiced)
Place a pot on the stove and Cook the noodles according to the instructions.
In a Bowl Combine the Sriracha, Lime Juice, Indonesian Sweet Soya Sauce, and Light Soya Sauce.
In a large wok place the oil and heat it up. Next add the cubed chicken and sliced Garlic and cook until fully cooked (6-7 Minutes). Remove from wok and place in a bowl and set aside.
Clean the wok and return to a high heat adding eggs and stirring until cooked through.
Once eggs are scrambled/ cooked add Spring Onions, Pack Choi, cooked Egg Noodles, Chicken and Sriracha Mixture.
Toss all together until all the ingredients are coated and heated through.
Remove from heat and toss in beans sprouts.
Serve immediately and topped with Spring Onions and Sliced Red Chili’s.