Sweet-and-Sour Chicken and Noodles

Serves 4


Ingredients:

250g rice stick noodles
vegetable oil for deep-frying
2 tbsp vegetable oil, extra
250g skinless chicken breast fillet, cut into 2.5-cm pieces
1 onion, sliced
2 tbsp tomato paste
2 tbsp palm sugar or brown sugar
1 tbsp fish sauce
3 tbsp lime juice
1 piece grapefruit zest, 5cm long, shredded
2 tbsp water
2 tbsp fresh cilantro leaves
thin strips grapefruit zest for garnish
lime wedges for serving


Method:

• Place noodles in plastic bag and roughly break up into bite-sized pieces.
• Heat oil in wok or frying pan until it reaches 190°C (375°F) on deep-frying thermometer or until small bread cube dropped in oil sizzles and turns golden. Working in batches if necessary, add noodles and fry until golden and crisp, about 30 seconds. Using slotted spoon, remove from pan and drain on paper towels.
• In another frying pan over medium-high heat, warm 2 tbsp oil. Add chicken and cook, stirring occasionally, until golden, 4-5 minutes. Remove from pan. Add onion to same pan and cook until softened, about 2 minutes.
• In small bowl, combine tomato paste, sugar, fish sauce, lime juice, shredded zest and water. Add to pan, reduce heat to low and simmer, stirring occasionally, until sauce thickens, 3-4 minutes. Stir in chicken and noodles, raise heat to medium and cook until heated through, 1-2 minutes.
• To serve, spoon chicken and noodles onto individual plates. Sprinkle with cilantro leaves and garnish with zest strips. Accompany with lime wedges.