How to make it

  • Combine vegetable oil, soy sauce, sugar, white wine, cornstarch and chili sauce in a large bowl to make marinade.
  • Reserve.
  • Combine rice vinegar, curry paste, hoisin sauce, soy sauce, sugar and chicken stock in a bowl to make the final seasoning sauce.
  • Reserve.
  • Bring a large pot of salted water to boil. Add noodles and cook just until water comes back to boil.
  • Drain immediately and season with salt and pepper.
  • Heat 1/4 cup oil in a wok or skillet over high heat.
  • When a drop of water sizzles immediately add noodles and use a spatula to pat into a round cake shape.
  • Fry for 2 to 3 minutes or until noodles are browned on base,
  • turn over, drizzle remaining 2 tbsp (25 mL) oil around the edge of nest and fry another 2 minutes or until second side is golden.
  • Flip onto a parchment-paper-lined cookie sheet and keep warm.
  • Wipe out wok with a paper towel and make stir-fry.
  • Cut chicken into thin slices against the grain and place slices in marinade.
  • Mix well and let sit for at least 15 minutes.
  • Drain off any remaining marinade before cooking.
  • Cut green onions into 2-inch diagonal pieces.
  • Heat oil in a wok on high heat until very hot.
  • Add garlic and ginger and stir-fry for 30 seconds or until just golden, being careful not to burn.
  • Add chicken and shiitake mushrooms and stir-fry, stirring, for 2 minutes or until just cooked.
  • Stir in spinach and toss together.
  • Add green onions and stir-fry for about 30 seconds or until wilted.
  • Mix in final seasoning sauce, bring to boil, sprinkle with mint and pour over noodle nest.

Reviews & Comments 3

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    " It was excellent "
    chummers ate it and said...
    Used as a basis for dinner. Versatile recipe easy to adapt to what you have on hand.
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    " It was excellent "
    bizzielizzie ate it and said...
    Really pretty
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    " It was excellent "
    dagnabbit ate it and said...
    holy cow, you ARE getting complicated! 5
    Pete :)
    Was this review helpful? Yes Flag

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