WOK NOODLES

INGREDIENTS

  • 250 g rice noodles soaked in cold water for 30 minutes
  • 250 g chicken breast
  • 200 g shrimps
  • 1 red bell pepper
  • 100 g mushrooms
  • 100 g peas
  • 150 g cashew nuts
  • 150 ml chicken stock
  • 50 ml sesame oil
  • 2 tbsp coriander leaves

Marinade:

  • 4 tbsp hoisin sauce
  • 1 tsp five-spice powder
  • 1 tbsp soy sauce
  • 1 tbsp rice wine
  • ½ tsp salt
  • 1 tsp pepper
  • 2 cloves of garlic
  • 20 g ginger

METHOD

IN THE KITCHEN

  1. Wash the chicken breast thoroughly and cut into strips. Peel the shrimps and remove the innards.
  2. For the marinade, peel and chop the garlic and ginger. Mix this in with the other marinade ingredients and marinate the chicken breast and the shrimps in it for an hour. Then take out the chicken and the shrimps and set the marinade aside.
  3. Cut the pepper and mushrooms into slices.

AT THE BRAAI

  1. Prepare the braai for direct heat at 200 °C with the Weber® GBS™ Wok.
  2. Fry the cashew nuts in the wok, remove and set aside.
  3. Heat some sesame oil in the wok and fry the chicken breast first and then the shrimps. Remove each in turn and set aside.
  4. Pour the chicken stock into the wok and place the steamer basket inside of the wok. Put the vegetables into the steamer basket and place the lid on the wok. Steam the vegetables for about ten minutes. Next, add the chicken breast, the shrimps, and the noodles, and steam for another five minutes.
  5. Then add everything from the steamer to the wok and the chicken stock and season with the remaining marinade. Garnish with cashew nuts and coriander leaves

SERVES: 4
DIFFICULTY LEVEL: Medium
PREPARATION TIME: one hour of marinating
ADDITIONAL PREPARATION: None
BRAAI TIME: 35-40 minutes
BRAAI TEMPERATURE: 200 °C
BRAAI METHOD: Direct heat
EQUIPMENT: Weber® GBS™ Wok Weber® Wok Tool Set

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