Some times when you make a very spicy chicken curry or soup, the best thing to go with it is a nice flavorful noodle. The first time I had this dish was at a restaurant many years ago and it went very well with Lee Fu Prawn (Curry). My husband likes this noodle with any chinese / indo chinese dish. So I made it to accompany the chilly chicken. We love eating out and we make it a point to try new places every week. With the little one getting restless and wanting to crawl around, it really isn’t that easy to try new places. I think this time we will try an Asian place. Alright, what you should remember about this noodle is that is a very very flavorful and you can decide how pungent you want it to be. So do not be hesitant, make a whole batch of the burnt garlic powder ahead of time and store it in you fridge. You can use it whenever you want.
You don necessarily need to make the garlic powder ahead of time. This recipe is a quick version of it. I will put up a post later as to how you can make the powder and store it too.
- Garlic – 3 tbsp (cleaned, peeled and chopped into fine pieces)
- Noodles – half packet
- Salt – 1tsp + 1tsp
- Oil – 2 + 2 + 2 tbsp
- Vinegar – 2 tbsp
- Soya Sauce- 2 tsp
- Dry Red Chilly –3
- Star Anise –2
- Spring Onion – 4 stems (cut into small pieces)
- Onion – ½ small cubes
- Heat oil in a pan and once the oil is hot, add chopped garlic. Let the garlic fry well, it will turn from white, to pale yellow, to golden brown to a coffee brown
- Scoop the garlic out of the pan and place in a plate to cool. Then use a mortar and pestle to grind the garlic to a fine powder ( If you want a more pungent flavor just let the garlic fry for a little longer but don let it burn, cause then its just going to be bitter and burnt!)
- Then just as you would for any other noodle, boil water in a pot and once it begins to boil, add salt, oil (1tbsp) and the noodle. Cook till they are soft and have gained their full shape. Then using a colander grain the water out and let the noodle remain in the colander. Use 1 tbsp of oil and mix into the noodle. This will ensure that the noodles don stick to each other once cold
- Now the easy part. Heat oil (2tbsp) in a wok and once hot add red chilly and star anise. Add onions at this stage
- After that add the burnt garlic powder and toss in the noodles.
- Add the vinegar + soya sauce + chilly sauce to the noodle and stir well. Make sure all the garlic powder and sauce coats the noodles well. Cook for around 10 mins till you can smell the pungent garlic.
- Add spring onions and close the wok. Switch off the flame and transfer to your serving dish. This noodle is best serve best off the wok with any spicy chicken or duck gravy.
- Enjoy 🙂