Bit Spicy

Singapore-inspired spices

Indonesian Noodles with Chicken & Egg

Recipe, South East Asian Chicken, Indonesian, chicken, egg, noodlesElizabeth Anderson
indonesian noodles chicken & egg 2665x1500.jpg

We used our Indonesian Padang spice blend for this recipe, but try our Indonesian Aceh for a more family-friendly version! We served it with a simple stir-fry of green vegetables in sesame oil & hoisin. serves 4

  • 250g thick egg noodles (dried weight)

  • 1/2 packet of Indonesian Padang spice (or see above)

  • 1 small onion, finely chopped

  • thumb-sized piece of galangal (or ginger), finely chopped

  • 4 cloves garlic, crushed

  • 1 tbsp vegetable or groundnut oil

  • 1 tbsp soy sauce

  • 1 tsp prawn paste

  • 1 tbsp peanut butter

  • 1 tsp brown sugar

  • 50g coconut cream (1/4 block)

  • 250 ml water

  • 1 small red chilli, finely chopped (optional)

  • 2 large chicken breasts, sliced

  • 3 hard-boiled eggs, quartered

  • to serve, chopped fresh coriander and lime segments

  1. Pour boiling water over the noodles in a pan and leave to stand for a few minutes. If they are still a little al dente for your taste, simmer for a couple of minutes, then drain.

  2. Combine the soy sauce, prawn paste, peanut butter, sugar, garlic and galangal with the coconut cream and about 50ml hot water, to make a paste.

  3. Heat a large wok, add the oil and cook the paste for a few minutes. Add the chicken, onion and chilli and stir fry until just cooked, adding enough water to make a smooth sauce.

  4. Add the noodles and combine, before stirring in the coriander and garnishing with the egg.

  5. Serve with a squeeze of lime.

Indonesian Padang Curry
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Indonesian Aceh Curry
from £4.20
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