EZCR#24 - SAN BEI CHI NOODLES

While in Xiamen visiting relatives there, I wanted to try their Sar Cha Mian, Prawn Noodles etc. after having rice for meals for several days.  But I was told that noodles are mostly eaten by not so well to do families.  The more well off people will have rice for lunch and dinner.   I was tired of having rice and sneaked out to try Xiamen noodles.  The fresh oysters with hand-made noodle soup and Sar Cha Mian that I had were good.

Fresh Oysters Hand-made Noodle Soup

Back in Malaysia, the first meal I had at home was this San Bei Chi with noodles. This is something new to me. San Bei Chi is a fragrant and aromatic stir fry chicken dish, very popular is most Chinese food outlets.

Normally served with rice but here I used it to cook with noodles. You can also used Angel Hair spaghetti.
Verdict - tasty chicken and noodle dish that is not difficult to prepare.

Ingredients

[serves 3]

3 deboned chicken thigh – cut bite sizes pieces

3 cloves garlic – sliced

10 slices of ginger

1 stalk spring onions – cut 1 inch lengths

1 red chilli – seeded and cut strips

2 tbsp sesame oil

A bunch of basil leaves

Seasoning

3 tbsp each of light soy sauce and cooking wine

2 tbsp chilli sauce

2 tsp sugar

100 ml water

3 pieces instant noodles [any type] – cooked as per packet instructions

1. Heat sesame oil in a non-stick wok, pan fry chicken pieces until brown on both sides. Push aside.
2. Add in garlic, ginger, spring onions and red chilli to fry until aromatic.
3. Add in seasoning and 50 ml water. Bring to boil and braise chicken for a few minutes.
4. Add in blanched noodles, toss to mix well and add in remaining water.
5. Continue to fry noodles until the water is almost dry.
6. Add in basil leaves and toss well to cook.
7. Dish up to serve immediately.
   
   
   
   
   
   
   
   
   

This post is link to Carole's Chatter: Food on Friday Theme - Chinese Food