Now bring the wok to a smoking hot heat and then pour the sauce all around the wok and bring to a vigorous boil before starting to stir fry again. Once you have all your vegetables in the wok, add the half cooked chicken back in and continue to stir fry for a further 1-2 minutes. Cook until the noodles are tender, 3 to 5 minutes. Cook for 2 minutes, then add fish sauce mixture and drained noodles. Add garlic and shrimp paste to the wok and stir well. Turn once and sear the other side of the chicken and then remove the chicken from the wok once all the pieces are browned well.Ĭlean the wok out if need be and start to stir fry around the wok clock, starting with the onions and following around, leaving roughly 30 seconds to a minute between each additional ingredient. Cook until chicken is no longer pink in the center, about 4 minutes. Heat 1-2 tbsp vegetable oil in a wok to a high heat and then place your marinated chicken in the wok and sear well on one side by pressing the chicken down into the wok with your spatula or ladle. If the cashews are raw, then toast them for a minute or so in a dry wok or frying pan, taking care not to burn them by moving them around a little or tossing them. Setup your wok clock starting at 12 O’clock with your onions, followed by the spring onions, garlic, pepper, chopped chillies and dried chillies, then the chicken breast and lastly the sauce. Finely slice the chillies and keep the soaked dried chillies whole.įinely slice the chicken breast, place in a small mixing bowl and then mix ‘The Marinade’ well into the meat. Bash the garlic cloves, peel them and then roughly chop. Slice your onion and pepper into large dices and then roughly chop the spring onions.
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