FOOD & DRINK
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50 PLUS MAGAZINE
CLASSIC TAKEAWAY IN 5 FROM KWOKLYN WAN
Try these classic Chinese dishes from Kwoklyn Wan that use only five ingredients. Alongside a basic store cupboard of five essentials - salt, pepper, soy sauce, sugar and oil - you can make a feast of easy dishes using the bare minimum.
SINGAPORE CHOW MEIN Indo-Chinese flavours have become increasingly popular in the UK over the last 10 years, thanks to the explosion of street food markets in most major cities. This dish is a classic Indo-Chinese creation mixing ingredients from China with spices from India.
Ingredients • 2 chicken breasts or 300g (10oz) shredded char siu pork • 1 nest of dried egg noodles • 1 red (bell) pepper, cut into strips • 175g (3½ cups) beansprouts • 1 tbsp mild curry powder • 3 tbsp vegetable oil • ½ tsp salt • ¼ tsp white pepper • ½ tsp sugar
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Method • Bring 800ml (3½ cups) water to the boil in a medium saucepan. Add the chicken breasts, bring back to the boil and then reduce to a simmer and cook for 12–15 minutes. Drain and set to one side. Once the chicken has cooled, cut into thin strips. • Meanwhile bring another 800ml (3½ cups) water to the boil in another saucepan. Add the dried egg noodle nest and cook for 5 minutes until soft. Drain and set to one side. • Place a wok over a medium heat; once it begins to smoke add the vegetable oil along with the red pepper strips and cook for 1 minute, then add the beansprouts and cook for a further minute. Add the curry powder and continue to cook for a further 2 minutes. Add the salt, pepper and sugar and mix well. • Add the cooled sliced chicken (or pork, if using) and drained noodles to the wok and continue to cook for a further 5–8 minutes, making sure all of the ingredients are well combined and heated all the way through, allowing the noodles to catch some colour in the wok.
