Squid and Chicken stir-fry

Name: Squid and Chicken stir-fry
Yield: 6 people
Ingredients: 25 ml Sriracha Sauce; 50 ml Oyster Sauce; 50 ml Tomato Juice; 50 ml Dark Sweet Soy Sauce; 50 ml Sesame Oil; 45 ml Sesame Oil; 45 ml crushed Garlic; 2 Red Onions, peeled and diced; 800 g deboned Chicken thighs with skin removed, finely sliced; 2 Potatoes, peeled, boiled and diced; 15 ml Curry Powder; 250 ml Beansprouts; 750 g flat Rice Noodles, soaked in hot water; 400 g Squid, cleaned and cut into pieces; 3 Spring Onions, finely sliced; 12 King Prawns, peeled, de-veined and poached; 3 Chillies, finely sliced; 2 Limes, cut into wedges; 3 Eggs, hard boiled, peeled and quartered

Sean Strydom @Sean_Strydom

Port Elizabeth

Adapted from Gordon Ramsay Mamak mee goreng recipe

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Ingredients

6 people

Sauce
25 ml Sriracha Sauce
50 ml Oyster Sauce
50 ml Tomato Juice
50 ml Dark Sweet Soy Sauce
50 ml Sesame Oil
Stir-fry
45 ml Sesame Oil
45 ml crushed Garlic
2 Red Onions, peeled and diced

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800 g deboned Chicken thighs with skin removed, finely sliced
2 Potatoes, peeled, boiled and diced
15 ml Curry Powder
250 ml Beansprouts
750 g flat Rice Noodles, soaked in hot water
400 g Squid, cleaned and cut into pieces
Garnish
3 Spring Onions, finely sliced
12 King Prawns, peeled, de-veined and poached
3 Chillies, finely sliced
2 Limes, cut into wedges
3 Eggs, hard boiled, peeled and quartered

Cooking Instructions

1

Combine all the Sauce ingredients and set aside.
2

Heat Peanut Oil in a large Wok and fry Garlic and Onions for a minute.
3

Add the Chicken, Potatoes and Curry Powder. Fry for a couple of minutes until Potatoes are golden and Chicken is cooked.
4

Add the Sauce to the Wok. Mix well and ensure all the ingredients are well coated. Allow the Souse to boil and reduce a little.
5

Add Beansprourts and Noodles and stir-fry for a couple of minutes. Sauce should be absorbed.
6

Add Squid and mix through. Cook for a minute or two.
Serve with choice of Garnish.