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Scallion Oil Noodles with Honey Soy Chicken
Serves 2
| prepBring a pan of salted water to the boil | ||||||
| 4 scallions, cut into 2.5 cm pieces | Make scallion oil sauce, simmer 1 min | Remove from heat, add vinegar | Pour scallion oil sauce, toss until homogenous | Divide into bowls, top & serve | ||
| 30 g avocado oil | ||||||
| 1 tbsp soy sauce | ||||||
| 1 tbsp dark soy sauce | ||||||
| 15 g honey | ||||||
| 1 tbsp black vinegar | ||||||
| 1 tsp avocado oil | Sear chicken mince over medium-high heat | Add soy, honey & garlic, reduce 1–2 min | Deglaze with Shaoxing wine, set aside | Cook noodles, drain & add to chicken pan | ||
| 400 g 5% chicken mince | ||||||
| 1 tbsp dark soy sauce | ||||||
| 15 g honey | ||||||
| 1 garlic clove, grated | ||||||
| 1 tbsp Shaoxing wine | ||||||
| 200 g Chinese broccoli or choy sum, chopped into bite-sized pieces | Blanch broccoli 2 min, set aside | |||||
| 400 g frozen ramen or other noodles | ||||||
| 2 scallions, finely sliced | ||||||
| 2 egg yolks (optional) | ||||||
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