Indeed it is a sin for noodles to taste this good. I used my hoi sin stir fry sauce with noodles instead of vegetables like I usually do and it turned out great. I made it yesterday and again today as I wanted my partner to experience the yummyness.

Preparation time: 10 minutes
Cooking time: 5-10 minutes
Serves: 4 (or 2 hungry people)

Ingredients

• Hokkien noodles for four
• 3 chicken thigh fillets, sliced thinly
• Vegetables of your choice, I went with sugar snap peas, zucchini and bok choy. Prepare each accordingly.
• 3 shallots, chopped coarsely
• 3 cloves garlic finely diced
• 1 chilli finely diced
• 1/2 large onion sliced thinly
• 1/4 cup cashew nuts
• Peanut oil to cook

Sauce

• 60ml / 2 tablespoons hoi sin sauce
• 30ml / 1 tablespoon sweet chilli sauce
• 30ml / 1 tablespoon oyster sauce

Method

1. Prepare the noodles as per the instructions on the packet.
2. Stir fry chicken in a bit of peanut oil until brown and almost cooked through, remove and set aside.
3. Stir fry onion, garli, chilli and cashews for a minute, then add in peas and stem parts of bok choy. Stir fry for another minute and then add in the softer vegetables then stir fry another minute or until the vetables start to become wilted.
4. Add in the sauce and stir through.
5. Add in the noodles and stir fry, flip or do whatever it is you like to do to the beast. Make sure the wok is on super hot because that’s how all Iron Chefs roll. Mix it up and sexify it.

Yum. Eat it while it’s hot because cold noodles are shit.

1 comment

I took my lovely girlfriend to Bahn Thai restaurant in Cullen Bay for Valentine’s Day. It was my first time and I was quite impressed. Lovely decor and ambience with soft traditional Thai music playing in the background. I quite enjoyed the food, a step up from the fare you get at the take-away Bahn Thai’s.

We ate:

• steamed dim sims
• steamed vegetables with peanut sauce
• fried chicken strips with cashew nuts and
• chu chee barramundi (fish)

My favourite was the chu chee, the sauce was absolutely divine and the barramundi was excellent; it’s my favourite eating fish by far and the chef did it justice.

The dim sims were very tender and yummy, the steamed vegetables could have been cooked a bit longer and the fried chicken got a bit on the tough side after a few helpings.

I’ll be back again for sure.

You can find Bahn Thai at:
62 Marina Boulevard
Cullen Bay, NT 0820
08 8941 5111

Just don’t confuse it with the take-aways at Hibiscus and Palmerston shopping centres.

4 comments

One of my favourite Asian vegetables paired with one of my favourite stir-fry sauces: kang kung (water spinach) and hoi sin. It’s not the tastiest vegetable but the best thing about it is that it only takes a minute or two to stir fry which gives it extra points in my kitchen. This dish will have the vegetarians lining up outside your door begging for handouts and possibly convert many carnivores. I should know, I used to be one in my wild untamed youth.

Preparation time: 1 minute
Cooking time: 2 minutes
Serves: 2 (I ate both servings tonight….)

Ingredients

• kang kung/water spinach, enough for 2 serves. Chop off the thick end bits. Bok choy and chineses broccoli work nicely too, as do most other asian vegetables. Wash well because you don’t want to be eating bits of dirt later on.
• scallions/green onions/spring onions (optional), cut into 6cm lengths
• 2 cloves garlic, diced
• sesame oil

Sauce

• 2 1/2 tablespoons hoi sin sauce
• 1 tablespoon vegetable stock
• 2 teaspoons oyster sauce
• 2 teaspoons sweet chilli sauce

Method

1. Heat sesame oil in a medium to medium-high heat wok, fry garlic until fragrant.
2. Add vegetables and stir fry for about 30 seconds. Add some water to assist in the cooking process (the waterwill evaporate and steam the vegetables).
3. Add sauce and fry until the vegetables are wilted. I like them well done, but you should vary the cooking time according to your likes. Use more sauce if you like as it goes well with rice.

2 comments