one-pot stir-fried sweet potato noodles with chicken, prawn and vegetables

I am pretty sure my love affair with one-pot dishes will never end.

There are just so many things one can cook in a pot.

Minimal effort and minimal dishes to wash – what’s not to love?

Today I am sharing a recipe for a stir-fried noodle dish. I used Korean sweet potato noodles because they are great at soaking up flavors. 

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Another thing I do like about sweet potato noodles is their slightly chewy texture. They are thicker than the regular dong fen (Chinese vermicelli), which I really like.

Today I cooked the sweet potato noodles with chicken, prawns and cai xin, but really, you can add any ingredients you like.

The most important thing to note is to allow the noodles to absorb the sauce so they get really yummy.

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Here are the instructions on how to cook this dish.

In a wok, saute the minced garlic in a little vegetable oil for 30 seconds.

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Add the chicken and stir-fry until the cook is half-cooked.

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Add the prawns and cook until the prawns start to turn pink.

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Add the stems of the vegetables. Stir-fry for a minute.

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Add the leaves and cook until they are wilted. Season with chicken powder (if using) or salt as well as white pepper.

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Remove and set aside.

Into the same wok, add the noodles and the sauce.

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Stir and cook until most of the sauce has been absorbed.

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Return the chicken, prawns and vegetables to the wok. Stir to mix.

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Serve immediately.

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Enjoy!

WORKSHOPS

Date: Wednesday 9 November 2016

Workshop: Hands-on Pizza and Calzone Workshop

Time: 9.00am – 12.00pm

Venue: The Eureka Cooking Lab

Tickets Link > CLICK HERE

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Date: Thursday 10 November 2016

Workshop: Hands-on Valrhona Chocolate Drip Cake with Swiss Meringue Buttercream and Meringue Kisses

Time: 9.00am – 12.30pm

Venue: The Eureka Cooking Lab

Tickets Link > CLICK HERE

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Date: Thursday 10  November 2016

Workshop: Hands-on Bread Loaves and Bread Buns Workshop

Time: 2.30pm – 5.30pm

Venue: The Eureka Cooking Lab

Tickets Link > CLICK HERE

bread

Date: Saturday 26 November 2016

Workshop: Hands-on Valrhona Chocolate Drip Cake with Swiss Meringue Buttercream and Meringue Kisses

Time: 9.00am – 12.30pm

Venue: The Eureka Cooking Lab

Tickets Link > CLICK HERE

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One-Pot Stir-Fried Sweet Potato Noodles With Chicken, Prawn And Vegetables
Serves 4
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Ingredients
  1. 1/2 piece chicken breast, skin removed and sliced
  2. 12 prawns, shells removed
  3. 1 pack cai xin, cut into bite-sized pieces
  4. 4 cloves garlic, minced
  5. 300g sweet potato noodles, soaked for 10-15 minutes in hot water until softened
Marinade for chicken
  1. 1 teaspoon light soy sauce
  2. 1 teaspoon sesame oil
  3. 1/4 teaspoon white pepper
  4. 1/2 teaspoon corn starch
Sauce for noodles
  1. 1 tablespoon Shaoxing wine
  2. 2 tablespoons oyster sauce
  3. 2 tablespoons light soy sauce
  4. 1 tablespoon sesame oil
  5. 1/2 teaspoon white pepper
To garnish (optional)
  1. 1 sprig spring onion, chopped
  2. Limes
Instructions
  1. In a wok, saute the minced garlic in a little vegetable oil for 30 seconds.
  2. Add the chicken and stir-fry until the cook is half-cooked.
  3. Add the prawns and cook until the prawns start to turn pink.
  4. Add the stems of the vegetables. Stir-fry for a minute.
  5. Add the leaves and cook until they are wilted. Season with chicken powder (if using) or salt as well as white pepper. Remove and set aside.
  6. Into the same wok, add the noodles and the sauce.
  7. Stir and cook until most of the sauce has been absorbed.
  8. Return the chicken, prawns and vegetables to the wok. Stir to mix.
  9. Serve immediately.
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/

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