Chicken Salpicao Noodle Stir-Fry


  1. Combine the Worcestershire sauce and the Maggi seasoning in a glass or ceramic bowl. Add the chicken and stir to coat. Set aside until required.
  2. Place the noodles in a heatproof bowl and cover with boiling water. Set aside for 10-15 minutes or until softened.
  3. Meanwhile, heat the oil in a wok over low heat. Add the garlic and cook, stirring often, for 5 minutes or until golden. Use a slotted spoon to transfer to a bowl.
  4. Increase heat to high. Add the butter to the wok and stir to melt. Drain the chicken, reserving the marinade. Add half the chicken and stir-fry for 3-5 minutes or until browned. Transfer to a plate. Repeat with the remaining chicken.
  5. Return the chicken to the wok with the reserved marinade and the sugar. Cook, stirring often, for 5 minutes or until the marinade has nearly evaporated.
  6. Drain the rice noodles and divide among serving bowls. Top with the chicken mixture and season well with pepper. Scatter with reserved fried garlic and shallots.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.