World Cuisine

  • 1 tablespoon cornflour
  • 1 tablespoon Thai fish sauce (nam pla)
  • 1 tablespoon dark soy sauce
  • 1 teaspoon demerara sugar
  • 100 ml (3½ fl oz) vegetable stock
  • 150 g (5 oz) thin egg noodles
  • vegetable oil, for deep-frying
  • 2 garlic cloves, finely chopped
  • 175 g (6 oz) boneless, skinless chicken thighs, cut into thin strips
  • 75 g (3 oz) straw mushrooms, trimmed
  • 75 g (3 oz) baby sweetcorn, cut in half lengthways
  • 75 g (3 oz) 1 red pepper, cored, deseeded and cut into small cubes
  • 4 spring onions, cut into 2.5 cm (1 inch) lengths
  • coriander sprigs, to garnish

Combine the cornflour, fish sauce and soy sauce to make a paste. Stir in the sugar and stock and set aside.

Cook the noodles in a large pan of boiling water, according to the packet instructions. Refresh in cold running water, then drain thoroughly.

Pour enough oil into a wok to deep-fry the noodles, and heat it to 190°C (375°F), or until a cube of bread dropped into the oil turns golden in 20 seconds. Add half the noodles and deep-fry they are until crisp and golden, then remove using a slotted spoon and drain on kitchen paper. Stir-fry the remaining noodles in the same way. Place on a warm serving dish.

Pour off all but 2 tablespoons of the oil and place the wok over a high heat. Add the garlic and chicken and stir-fry for 2 minutes, then tip in the remaining ingredients, except for the coriander. Stir-fry for a further 2 minutes, then pour in the prepared sauce and bring to the boil. As soon as the sauce starts to thicken, spoon the stir-fry over the crispy noodles and garnish with coriander sprigs.

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