Dinner recipe
Chicken thigh noodles with finely shredded cabbage, pepper and a ginger honey-soy glaze, finished with lime.
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Ingredients
30cm 5l non-stick deep saute pan, 5l saucepan, large mixing bowl, colander, tongs, scales, measuring jug, knife, separate raw chicken board, grater and clean probe thermometer
Method
For more than four servings, repeat batches of no more than four. Divide displayed ingredients and method totals between batches; keep 1cm chicken thickness, 250g batch maximum, pan sizes and per-batch times fixed. Allow extra elapsed time. Shred cabbage into 3mm strips and cut pepper into 5mm strips. Slice spring onions, keeping whites and greens separate. Crush garlic and grate fresh ginger. Measure 2g lime zest and 30ml lime juice. Cut raw chicken into strips no thicker than 1cm on a separate board; wash hands and utensils and keep chicken chilled.
Mix all reduced-salt soy sauce, honey, 30ml water, all black pepper, all 2g zest and 15ml lime juice in a bowl. No extra salt is needed with the soy sauce.
Measure 7.5ml vegetable oil for the chicken and divide between three equal batches. Heat each share in the 30cm 5l pan over medium-high heat. Fry chicken in a single layer, no more than 250g per batch, for 8–10 minutes, turning regularly. Check the thickest strips reach 75°C for 30 seconds with a clean probe; continue and recheck if needed. Transfer each cooked batch and its juices to a clean large bowl.
Near the end of the last chicken batch, bring 2500ml water to the boil in the 5l saucepan. Remove from heat, add all dry noodles and soak 6–7 minutes, stirring to separate, or follow the packet. Drain well. Cook vegetables while noodles soften.
Reduce heat to medium. Add remaining 7.5ml vegetable oil and all cabbage, pepper and spring onion whites. Stir-fry 6–8 minutes until softened, then add all garlic and ginger for 1 minute, stirring to avoid burning. Transfer to the chicken bowl.
Divide the cooked chicken and vegetables, the drained noodles and sauce into two equal portions. Add one portion of each to the pan and toss over medium-high heat 2 minutes until steaming hot and lightly coated. Serve that batch and repeat with the remaining portions; do not crowd everything into the pan.
Divide all noodles, chicken and vegetables evenly between the intended servings. Spoon over remaining 15ml lime juice and scatter all spring onion greens, dividing these between both batches.
