FOOD & DRINK | 50 PLUS MAGAZINE
CLASSIC TAKEAWAY IN 5 FROM KWOKLYN WAN
Try these classic Chinese dishes from Kwoklyn Wan that use only five ingredients. Alongside a basic store cupboard of five essentials - salt, pepper, soy sauce, sugar and oil - you can make a feast of easy dishes using the bare minimum.
SINGAPORE CHOW MEIN Indo-Chinese flavours have become increasingly popular in the UK over the last 10 years, thanks to the explosion of street food markets in most major cities. This dish is a classic Indo-Chinese creation mixing ingredients from China with spices from India.
Ingredients ā¢ 2 chicken breasts or 300g (10oz) shredded char siu pork ā¢ 1 nest of dried egg noodles ā¢ 1 red (bell) pepper, cut into strips ā¢ 175g (3Ā½ cups) beansprouts ā¢ 1 tbsp mild curry powder ā¢ 3 tbsp vegetable oil ā¢ Ā½ tsp salt ā¢ Ā¼ tsp white pepper ā¢ Ā½ tsp sugar
Method ā¢ Bring 800ml (3Ā½ cups) water to the boil in a medium saucepan. Add the chicken breasts, bring back to the boil and then reduce to a simmer and cook for 12ā15 minutes. Drain and set to one side. Once the chicken has cooled, cut into thin strips. ā¢ Meanwhile bring another 800ml (3Ā½ cups) water to the boil in another saucepan. Add the dried egg noodle nest and cook for 5 minutes until soft. Drain and set to one side. ā¢ Place a wok over a medium heat; once it begins to smoke add the vegetable oil along with the red pepper strips and cook for 1 minute, then add the beansprouts and cook for a further minute. Add the curry powder and continue to cook for a further 2 minutes. Add the salt, pepper and sugar and mix well. ā¢ Add the cooled sliced chicken (or pork, if using) and drained noodles to the wok and continue to cook for a further 5ā8 minutes, making sure all of the ingredients are well combined and heated all the way through, allowing the noodles to catch some colour in the wok. 35
