Bicarbonate of sodafor velveting the chicken~¼ tspest.
Potato starch~2 tbspest.
Light soy sauce~2 tbspest.
Oilfor batch frying~3 tbspest.
Onion~1est.
Carrot~1est.
Dark soy sauce~1 tbspest.
Spring onion~2est.
Bean sprouts~150 gest.
Steps
1
Cook the thin noodles in boiling water for 1 minute 30 seconds, then quickly remove and rinse under cold water to remove excess starch. Let them rest for at least 12 minutes.
2
Prepare the velveting marinade by mixing the chicken breast with salt, MSG, garlic powder, bicarbonate of soda, potato starch, and light soy sauce.
3
Heat oil at high heat until very hot, then add the marinated chicken and brown it off.
4
Add onions and carrots with a pinch of salt and MSG, and stir-fry until the flavors blend.
5
Add the cooked noodles to the base of the wok and let them sit to develop char and wok flavor.
6
Season with a pinch of salt and MSG, stir to combine, and let the noodles sit again to char further.
7
Add light and dark soy sauce, stir-fry until the moisture evaporates, letting the noodles rest to develop further char.
8
Once the noodles are nicely charred, add spring onions and bean sprouts. Stir-fry for 20-30 seconds to heat through while keeping the sprouts fresh and crunchy.
PrimedTableBETA
