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LOCATION: Recipes >> Asian >> Chicken Noodles 01

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Sweet & Sour Chicken & Noodles

250 g rice stick noodles
vegetable oil for deep frying, plus 2 tablespoon
250 g skinless chicken breast fillet, cut into 1 inch pieces
1 onion, sliced
2 tablespoon tomato paste (puree)
2 tablespoon palm sugar/brown sugar
1 tablespoon fish sauce
3 tablespoon lime juice
1 piece grapefruit zest, 2 inches (5 cm) long, shredded
2 tablespoon water
2 tablespoon fresh cilantro (fresh coriander) leaves
thin strips grapefruit zest for garnish
lime wedges for serving

Place noodles in plastic bag and roughly break up into bite-sized

Heat oil in wok / frying pan until it reaches 375F / 190C on deep
frying thermometer or until small bread cube dropped in oil sizzles
and turns golden. Working in batches if necessary, add noodles
and fry until golden and crisp, about 30 second. Using slotted
spoon, remove from pan and drain on paper towels.

In another frying pan over medium-high heat, warm 2 tablespoons
oil. Add chicken and cook, stirring occasionally, until golden,
4-5 minutes. Remove from pan. Add onion to same pan and cook until
softened, about 2 minutes.

In small bowl, combine tomato paste, sugar, fish sauce, lime juice,
shredded zest and water. Add to pan, reduce heat to low and simmer,
stirring occasionally, until sauce thickens, 3-4 minutes. Stir in
chicken and noodles, raise heat to medium and cook until heated
through, 1-2 minutes.

To serve, spoon chicken and noodles onto individual plates. Sprinkle
with cilantro leaves and garnish with zest strips. Accompany with
lime wedges. Serve 4


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