Day 37 – Stir fry noodles with coconut

Stir fry noodles with coconut

1. Break the egg into a small bowl and beat to mix.  Put to one side
2. In a hot wok put a little oil.  Spread the oil around the wok and, using some paper towel, remove excess oil
3. With the wok still hot put egg in and move wok to spread out creating a thin ‘crepe’. Remove the crepe and put to one side
4. On a high heat heat the wok.  Add vegetable oil (2 Tab), onion and tofu.  Keep moving quickly.  When the onion starts to turn brown
5. Add chicken and cook until the chick is just cooked (slightly under if you are brave)
6. Add coconut cream and bring to the boil
7. Add soy bean paste and chilli paste.  Boil until the oil starts to form around bubbles
8. Add palm sugar, tamarind, and fish sauce. Taste and adjust.  Remove about 3/4 of the mix from the wok
9. Blanch noodles in boiling water.  Put those noodles in a hot wok with the mix from the previous step
10. Combine with the mix in the wok and, once combined put Chinese chives and bean sprouts.  Plate and serve