Indonesian Noodles With Chicken And Shrimp - Plattershare - Recipes, food stories and food lovers

Indonesian Noodles With Chicken And Shrimp

Recipe by Donna George
4.30 from 6 votes
Served As Brunch, Dinner, Lunch
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This dish is a spicy Indonesian Noodles with Chicken and Shrimp which trumps everything. Super easy to put together and just delicious. This sumptuous Indonesian style Chinese Noodle dish is not only tasty but a soul satisfying dish.
Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins
Recipe Category Non-Vegetarian
Servings 2
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Ingredients
  

  • 280 grams - Egg Noodles
  • Vegetable or Refined oil
  • 350 grams - Boneless Chicken Breasts; cut into bite size cubes
  • Scallions or Spring onions
  • 2 Red onions; diced
  • 5 to 6 cloves; - Garlic crushed
  • A medium sized bunch of Pak Choi; cut into quarters - refer notes
  • 5 to 6 Dry Red chillies; coarsely crushed - refer notes
  • 1 Green chili; slit lengthwise
  • 1 tbsp - Ginger; finely chopped
  • 100 grams - Raw Shrimp; cleaned and de-veined
  • 3/4 teaspoon - Sugar
  • 1 to 1 1/2 tbsp Light - Soy sauce
  • 1 1/2 tbsp Vegetable/ - Chicken/Beef stock
  • To taste - Salt and Pepper
  • Cilantro or Coriander leaves; to garnish
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Instructions
 

  • Cook the noodles in plenty of boiling salted water according to the packet instructions and drain well (coat noodles with oil to prevent sticking if not preparing the dish immediately)
  • Heat oil in a wok or large skillet (frying pan), add the chicken cubes and stir-fry for a few minutes or until chicken turns golden brown and is cooked through
  • Add the scallions, onions and garlic and fry for a few minutes
  • Now add the pak choi, green chili, crushed red chili and ginger and fry for a few minutes
  • Add the fresh shrimp and fry for a few minutes till shrimp is cooked through. (you can even cover and cook if needed) Sprinkle over the sugar, soy sauce, stock and season with salt and pepper
  • Mix in the noodles and heat, stirring, until steaming hot
    Indonesian Noodles With Chicken And Shrimp - Plattershare - Recipes, food stories and food lovers
  • Once done, garnish with fresh coriander leaves and serve immediately

Notes

1. You can also use fresh spinach leaves instead of pak choi. I used spinach this time as I didn’t have any pak choi in my pantry
2. The chili flakes lifts the dish to a whole new level. FYI, this dish is spicy, so feel free to reduce the quantity of chili used in the recipe if it doesn’t suit your palate and stomach
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Donna George
Donna George

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