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It has taken me years to figure out this dish, my favorite meal at the Chinese take-out place. Make sure you’re using real madras curry powder and make sure you wok is HOT or else you will end up with slop.
1. In a plastic zip-top bag, add 3 tablespoons of the soy sauce, then the sriracha sauce, the honey, and the chicken. Seal the bag and massage the ingredients together. Allow it to marinate in the refrigerator for one to four hours.
2. Place the rice sticks in a large bowl. Pour boiling water over them and allow them to soak for 5 minutes. Drain and then return to the bowl until needed.
3. Drain the marinade from the chicken. In a wok over medium-high to high heat, add one tablespoon of the oil and stir-fry the chicken until nearly cooked through. Evacuate to a bowl and then fry the egg in the wok. Evacuate the egg to the bowl as well.
4. Add another tablespoon of the oil, then stir-fry the shrimp and the char siu. Once the shrimp begins to turn pink, add the chicken and egg, tossing lightly until everything is cooked. Remove the meat from the wok and set it aside.
5. Lower the heat to medium, add the rest of the oil and stir-fry the garlic and curry powder for a few seconds until you smell something sweet. Then quickly add in the carrot, cabbage, onion, and bean sprouts. Stir-fry until the vegetables are soft.
6. Return the heat to its original setting. Add the meat back to the wok and gently toss. Add the noodles, spring onions, and the rest of the soy sauce. Continue to toss until combined (the noodles will be yellow). Serve hot with chopsticks.
Gluten Free Reminder: soy sauce, madras curry powder, char siu
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