Serves: 8 to 10
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Ingredients
1 and 1⁄3 lb boneless chicken thigh fillets, skin on -
2 Tbsp coconut oil, melted -
Sea salt and freshly ground black pepper -
1 cucumber, peeled and seeded -
2 spring onions, cut into batons -
1 handful coriander leaves -
2 long red chilies, seeded and sliced into batons -
1/4 cup enoki mushrooms -
1/2 cup Chinese cabbage, shredded -
4 Tbsp bean sprouts -
For the egg noodles
8 eggs -
Freshly ground black pepper -
1 and 1/2 tsp fish sauce -
1 tsp tamari -
4 tsp coconut oil
Coat the chicken in 2 teaspoons of the melted oil and season with salt and pepper. Heat the remaining oil in a frying pan over medium-high heat, add the chicken, and cook for five minutes on each side, or until completely cooked through. Set aside and keep warm.
TO MAKE THE EGG NOODLES
Place the eggs, a little pepper, the fish sauce, and tamari in a large bowl and mix well with a fork to combine. Melt one teaspoon of the oil in a wok or large frying pan over medium-high heat. Pour about one-quarter of the egg mixture into the pan, swirl to form a thin layer, and cook for 30 seconds. Flip and cook for another minute, then transfer the omelette to a cutting board. Repeat this process until you have used all the egg mixture. Thinly slice the omelettes into strips and set aside.
TO MAKE THE DRESSING
Combine all the ingredients in a bowl with two tablespoons of water.
Cut the cucumber lengthwise, then scoop out and discard the seeds. Slice the cucumber into thin strips.
Place the cucumber, spring onions, coriander leaves, chilies, mushrooms, cabbage, and bean sprouts in a bowl and toss well. Add half of the dressing and toss again to combine.
Arrange the noodles on four large serving plates and top with the vegetable mixture and chicken. Spoon more dressing over the chicken and sprinkle with extra Sichuan pepper
