Classic Minced Chicken Noodles
Bam 💥there you have it, the MVP of this dish is Butter. This was supposed to be practice for my old skool Shakey’s Classic Minced Chicken Pasta for potluck this weekend.
However ☝🏻, let’s just say I had let the ball drop so I couldn’t use Angel Hair Pasta as intended but I substituted it with Chinese cream noodles. That’s fine.. as long as Steph Curry is playing.
If you like prawns, first marinate it with salt, some fish sauce, onion powder, pepper and paprika. Then brown them in the wok.
After that, start frying your aromatics.
Make sure that the wok is not too hot when you add butter.
Next, add mushrooms. I would have loved to add a little dried Chinese mushrooms but, I simply had no time to soak and wait for them to soften.
Then, keep folding them into the butter. Let all their aroma mix well to form the base flavours of this dish.
Next add minced chicken. For me, I don’t believe in adding meat in without first marinating it.
So I recommend salt, white pepper, grounded mixed peppers and a generous sprinkling of garlic powder.
If you like it spicy like me, add chilli flakes. The burn is so good 🔥
Finally add noodles, veggie of your choice and the half done prawns. Once you start folding them in high heat, they should all cook at the same time.
See, the spinach leaves are cooked but not too soft once you add them at the end.
I love cooking large portions!
Nothing like a bowl of hot noodles after a long day.
Recipe serves 4
Prep time: 25 mins
Cooking time: 20 mins
300g minced chicken
- marinate in 1 1/2 tsp garlic powder, salt, white pepper, generous cracks of hand grounded mixed pepper
- marinate in salt, white pepper, 1 tsp onion powder, a dash of fish sauce, 2 tsp paprika
1 pack Sautao cream noodles / or 3/4 pack of pasta of your choice
1/4 stick of butter
1 box of spinach leaves
4 shallots, sliced
5 garlic cloves, smashed
1 stalk of scallion
1 tbsp rice wine
Chilli flakes to what you can tolerate, I recommend 2 generous pinches
Salt to taste