preparation time: 10 minutes
Cooking time: 25 minutes
Serving size: Up to 2 pax
Product Recommendation: THERMOS 24cm Ultra Deep Non-Stick Frying Pan
Directions:
- Heat oil on medium-high heat in the THERMOS 24cm Ultra Deep Non-stick Frying Pan. Sauté minced chicken until nicely browned. Add doubanjiang for additional heat (optional).
- In the same pan, cook instant noodles according to package instructions.
- At the same time, add an egg to the boiling water in another pan. Time the egg to cook for 6 minutes.
- In a bowl, combine soy sauce, Chinese sesame paste (or tahini), and chili oil to create the sauce.
- When noodles and egg are done, add baby bok choy and blanch for 1 minute. Remove the egg from the pan and submerge it in an ice bath.
- Drain the pan, leaving the cooked noodles and vegetables within.
- To the pan, add equal parts soy milk and chicken stock, followed by the mixed sauce, stirring well to combine. Simmer for another 2 to 3 minutes.
- Transfer to a serving dish. Top with the minced chicken, soft-boiled egg, and finely chopped spring onions.