Sweet Potato "Hokkien Style" Noodles
An Original Recipe by Lorraine Elliott
Serves 2 for dinner
Preparation time: 15 minutes
Cooking time: 15 minutes
- 1 chicken thigh, cut into slices
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 500g/1.1lbs. sweet potatoes
- 1 large red onion, peeled and sliced
- 1 clove garlic, peeled and sliced
- 4 slices fresh ginger
- 150g/5ozs. prawns
- 1 egg
- 1/4 cup spring onions, sliced
For sauce
- 2 tablespoons water
- 1.5 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon chicken stock powder
- 1.5 teaspoons salt
- 1/2 teaspoons sugar
Step 1 - Season the chicken with sugar and salt and set aside. Then adjust your spiraliser to make spaghetti noodles. Peel the sweet potato, cut a flat surface on each end and make noodles.
Step 2 - Mix all of the sauce ingredients together in a bowl so that they are ready to add to the pan.
Step 3 - Heat a frypan or wok on medium to high heat. Beat the egg in a bowl and make a flat omelette. Remove from the pan and slice into shreds. Add more oil and fry the onion, garlic and ginger until softened, then turn heat to high and add chicken and fry until cooked through. Remove from the pan and set aside.
Step 4 - Add a bit more oil and then place the sweet potato noodles in the pan. Place the lid on and allow to steam for 2-3 minutes. Then turn over and fry the noodles gently. You don't want them completely soft. Add the prawns into the pan and cook and then add the chicken and onion mixture. Add the sauce to the frying pan and gently cook everything together. When the prawns and sweet potato are cooked, place them onto a serving plate. Top with sliced omelette and green onions.