Noodles with Chicken, Broccoli and Garlic

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Taken from India with Passion published by Mitchell Beazley

Although Chinese food is popular throughout India, it is nowhere more evident than in the city of Kolkata (formerly known as Calcutta). There are large Chinese communities situated near the Eastern Metropolitan bypass Road and in the north of the city. This cosmopolitan city has it all, from the street vendors’ kathi rolls to gourmet Indian and Chinese cuisine, but its Chinese food has a flavour all of its own.

garlic_broccoli_chiken_medium

Serves 2-3

Ingredients:

200g broccoli florets, 5-6cm long
2 tbsp vegetable oil
2 skinless and boneless chicken breasts, chopped into 2cm pieces
1 medium onion, thinly sliced
2-3 garlic cloves, thinly sliced
2 green finger chillies, finely chopped
2 tsp peeled and crushed root ginger
1 tbsp crushed unsalted peanuts
2 tbsp dark soy sauce
¼ tsp salt (optional)
¼ tsp coarsely ground black pepper
1 tsp demerara sugar
1 tsp sesame oil
125g wheat noodles

Preparation:

Wash the broccoli thoroughly in cold salted water. Cook it in boiling water for 2 minutes and drain. Heat the vegetable oil in a wok and or large heavy-based pan. Add the chicken and fry for 5-6 minutes till it becomes opaque. Tip in the onion and stir fry for a minute. Tip in the garlic, chilli, and broccoli and sauté over a medium heat for 5 minutes. Stir in the ginger and peanuts. Add the soy sauce, salt, if using, black pepper, sugar and sesame oil. Mix well.

Meanwhile cook the noodles following the packet’s instructions. Drain and quickly mix with the chicken and broccoli mixture. Serve immediately.

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