This is a cool take on a classic chicken stir-fry. The bird's nest are made from noodles and as a bonus they are baked not deep fried and the sauce is delish!
Ingredients
This is a cool take on a classic chicken stir-fry. The bird's nest are made from noodles and as a bonus they are baked not deep fried and the sauce is delish!
Ingredients:
- 2 nests of noodles
- 1 tbsp Cornflour and 1 tbsp oil
- Spray oil
- 2 chicken fillets
- corn flour & soy sauce & Chinese 5 spice – for velveting
- Spring onions
- Garlic
- Carrots
- Red Pepper
- Yellow Pepper
Marinade & Sauce:
- ¼ tsp Chinese 5 spice
- 1 tbsp Soy sauce
- 1 tbsp Fish sauce
- 1 tbsp mirin
- 1 tbsp sesame oil
- ¼ tsp Chilli powder/fresh chilli
- 1 tbsp maple syrup/honey
- 100mls water
Stuff You’ll Need:
- Saucepan
- Muffin Tray
- Wok/frying pan
- Chopping board
- Scissors
- Knife
- Wooden spoon
- Measuring spoons
- Bowl
Food Styling (Optional)
- A bamboo place mat is typically Asian so looks great here.
- It's nice to save 1 or 2 of the vegetable shapes to garnish the dish with.
- The quail's eggs are tiny and fit into the tiny bird's nest and make it look real and eggs (boiled and fried are often included in Asian cookery)
- The banana leaf printable is so cool to finish the food styled look of this dish and can be downloaded from the Foodoppi website.
Method
Prep your noodles:
- Preheat the oven to 220oc. Boil a kettle of water. Soak the noodles for 5 mins and allow to soften. Drain, allow to cool and combine with 1 tbsp oil and 1 tbsp corn flour. Toss the noodle altogether.
Spritz the muffin tins with spray oil. Mould the noodles in and around the muffin tin and using your fingers create a hollow in the centre. Spritz with oil on top.
Place in the oven and bake for 15mins until crisp and golden brown.
Now for the chicken:
- To velvet the chicken – chop the chicken into long thin strips.
- Stir in the corn flour, 5 spice & soy sauce until it forms a thin paste.
- Add in the chicken and allow to marinade for 20mins while you prepare the vegetables and make the sauce.
Sauce & Shapes:
- To make the sauce combine all the ingredients in a bowl. Set aside.
- Cut the spring onions with scissors, smash the garlic or grate.
- Peel the carrot and cut out flower shapes
- Deseed the pepper and cut out heart and star shapes.
Now for the stir fry!
- Have a cup of water ready beside the wok.
- Heat 1 tbsp oil in the wok. Add in all the vegetables and chicken and cook quickly moving all the time for about 5 mins.
- Pour in the sauce and cook for another 3 mins.
Serve!
- 1 Remove from the heat and serve into the bird's nests.
- 2 Garnish with fresh coriander and quail eggs.
