Bangkok Chinatown Noodles with Chicken and Pickled Squid


Bangkok Chinatown Noodles with Chicken and Pickled Squid


100g fresh squid, cut into strips
3 tablespoons lemon juice
3 tablespoons rice wine vinegar
2 tablespoons light cooking oil
1 chicken breast, thinly sliced
3 garlic cloves, chopped
1-2 eggs
100g dried flat rice noodles, softened in boiling water and drained
1 tablespoon dark soy sauce
3 spring onions, thinly sliced on the diagonal (optional)

Recipe by: Nici Wickes
Publication: World Kitchen (Oct 2009)
Recipe ID: 100057


One night in Bangkok's Chinatown, I spotted a lone man working his wok over an open fire as if there was no tomorrow.  He produced only this dish and there was a continuous line of hungry peaople waiting for one of the tiny plastic stools at his stall to be vacated so that they, too, could be served up a steaming plate of these freshly cooked noodles.  I like the simplicity of this dish and the squid is qite an unusual addition.


Place the squid, lemon juice and vinegar in a bowl and stir to combine.  Cover and set aside to marinate for 15-30 minutes.

Meanwhile, get all the other ingredients ready before you begin to cook - once you begin, everything needs to appen quickly!

Heat a wok or thin-based frying pan to a high heat and add the oil, chicken and garlic, Cook for 5 minutes or until the chicken is cooked through.

Push the chicken to one side of the wok or pan and crack the egg(s) into the space.  Stir with a fork to scramble the eggs until set.

Drain the squid from its marinade and add to the pan with the noodles, chicken and soy sauce.  Keep everything moving around in the wok or pan to coat well in the oil and soy sauce.

Garnish with spring onions - if you're feeling fancy!




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