Stir-fried rice noodles with chicken, squid and Asian celery (gwi tio kua gai

• Meat

  • 60 g Chicken breast
  • 1 Chicken egg
  • 1 Duck egg

• Seafood

  • 60 g Squid

• Produce

  • 2 tbsp Celery, Asian
  • 2 tbsp Coriander
  • 2 Garlic cloves
  • 2 tbsp Spring onions

• Condiments

  • 2 tbsp Fish sauce
  • 2 tsp Soy sauce, dark
  • 1 drizzle Soy sauce, light

• Pasta & Grains

  • 260 g Wide fresh rice noodles

• Baking & Spices

  • 1 pinch Salt
  • 1 good pinch White pepper
  • 1 good pinch White sugar

• Oils & Vinegars

  • 60 ml Vegetable oil

• Other

  • deep-fried unpeeled garlic in oil, extra chopped Asian celery and Siracha sauce (Thai chilli sauce, to serve
  • 1 tbsp Dtang chai (see note, rinsed

Found on nonnascooking.com

Description

Directions

• Place the garlic and salt in a mortar and pestle and pound until a paste forms.
• Heat a wok over high heat, then add 2 tablespoons of oil. Add the chicken and squid and toss for 1-2 minutes or until almost cooked. Add the garlic paste and toss for another 30 seconds, then add the noodles and half each of the celery, coriander and spring onion. Stir to combine well - you want the noodles to char but you don’t want the garlic to burn. Add a little extra oil if necessary, but not too much.  Add the fish sauce, soy sauces, sugar and pepper, the remaining herbs and the dried vegetables and toss until the noodles are just coloured. Shift the noodles to the side of the wok and add the remaining oil. Crack the eggs into to the wok and fry until slightly firm, then fold the eggs back into the noodles, trying to keep the noodles as in tact as possible.
• Serve the noodles, sprinkled with the deep fried garlic and extra Asian celery and serve with a bowl of siracha sauce.         
• Note
• • Asian celery (keun chai) is stronger in flavour and more aromatic than regular celery. The leafy plant with long thin stalks looks similar to flat-leaf parsley. Available from Asian grocers.
• • Dtang chai is preserved Chinese cabbage and is available from most Asian grocers. Rinse and drain before using.