Tossed Egg Noodles with Dried Curry Chicken

Tossed Egg Noodles with Dried Curry Chicken


6 nos fresh egg noodles

Seasonings: (mixed well)

2 tbsp shallot oil

1 tbsp sesame oil

1 tbsp vegetarian oyster sauce

1 tbsp light soy sauce

¼ tsp ground white pepper

Dried Curry Chicken:

1 no x 1.5kg whole chicken (cleaned and cut into pieces)

2 nos (434g) potatoes (peeled and cut into chunks)

8 tbsp cooking oil

Ingredients A:

3 tbsp tomato sauce

1 tbsp sugar

1 tbsp vinegar

200ml thick coconut milk

200ml water

1 tsp salt

Spices (Blended):

120g shallot (peeled)

6 cloves                garlic (peeled)

25g galangal (chopped)

2 stalk lemongrass (white part only, sliced)

1 tbsp coriander powder

1 tbsp meat curry powder

1 tsp turmeric powder

2 sprigs coriander (sectioned)

20g dried chilli (soaked in water until soften, drained and sectioned)

1 tbsp toasted belacan


½ cup chopped spring onion

Preparation Instructions:

  1. Heat up 8 tbsp of oil in a wok, stir-fry blended spices till fragrant. Add in chicken and potato and stir-fry for a while.
  2. Add in ingredients A, mix well and bring to a boil. Reduce to low heat and simmer until the chicken are fully cooked, potato turn soft and sauce become thicken.
  3. Bring some water to a boil, add in fresh egg noodles, use chopstick to loosen the noodles, remove, rinse with cold water and put back to the boiling water and cooked until al-dente. Remove, drained and transfer into a mixing bowl.
  4. Add in seasonings, toss well and divide into 6 separates serving bowl.
  5. Top with dried curry chicken and potatoes, garnish with chopped spring onions and serve immediately.

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