Once in a while, we like to indulge in sinful food. But more often than not, I’m pretty sure most of us would rather return home to healthy home-cooked meals. Continuing our simple stay-home recipes series, we have a healthy alternative for all you noodle-lovers out there: KOKA Silky Egg Chicken Rice Fettuccine, made using KOKA Silk Chicken Pho Fettuccine.
A convenient take on our all-time favourite zi char dish, wat tan hor (滑旦河), this recipe makes use of KOKA silk to produce a flavourful dish that is not only low in fat but also gluten-free—perfect to suit those with gluten allergies or sensitivities.
If you are pressed for time, the use of KOKA Silk Chicken Pho Fettuccine will definitely come to your rescue. The chicken pho seasoning deeply enhanced the taste of the gravy without the need for long hours of stock preparation. Furthermore, it comes without any added MSG and preservatives, making it the ideal option for a tasty meal without any guilt or worry!
Ingredients
- 2 packets KOKA Chicken Pho Instant Rice Fettuccine
- 150g chicken fillet, cubed
- 1 fish cake, sliced
- 3 – 4 garlic cloves, minced
- 4 – 5 stalks Chye Sim/mustard greens
- 2 eggs
- Light soy sauce
- Pepper
- Salt
- Cooking oil
- 500ml hot water
- Sesame oil (optional)
Corn Starch Mixture
- 1½ tbsp cornflour
- 80ml water
Tools
- 1 pot
- 1 frying pan
- Knife and chopping board
- Strainer
Recipe Preparation
Preparation time: 5 minutes; Cooking time: 20 minutes
Feeds two
- Blanch KOKA Silk noodles in boiling water for approximately 1 minute.
- Drain off hot water and rinse noodles under cold running water.
- In a heated wok, add 1 tablespoon of cooking oil, KOKA Silk noodles and 2 tablespoons of light soy sauce. Stir-fry until the sauce is well mixed into the noodle. Set aside.
- Heat up 2 tablespoons of oil and fry garlic till they turn golden brown.
- Add chicken fillet, fish cake and soy sauce to season. Stir fry chicken fillet until it is almost cooked.
- Dissolve 2 sachets of seasoning in 500ml of hot water. Add instant stock to chicken and fish cakes.
- Allow the stock to come to a boil before adding cornstarch mixture and 1 packet of KOKA garnish. Simmer until mixture thickens.
- Add vegetable and eggs. Stir the mixture to ensure eggs are cooked.
- Pour gravy on the KOKA Silk noodles before serving and top off with a drizzle of sesame oil.
Recipe in pictures
Step 1: Blanch KOKA Silk noodles in boiling water for approximately 1 minute.
Step 2: Drain off hot water and rinse noodles under cold running water.
Step 3: In a heated wok, add 1 tablespoon of cooking oil, KOKA Silk noodles and 2 tablespoons of light soy sauce. Stir-fry until the sauce is well mixed into the noodle. Set aside.
Step 4: Heat up 2 tablespoons of oil and fry garlic till they turn golden brown.
Step 5: Add chicken fillet, fish cake and soy sauce to season. Stir fry chicken fillet until it is almost cooked.
Step 6: Dissolve 2 sachets of seasoning in 500ml of hot water. Add instant stock to chicken and fish cakes.
Step 7: Allow the stock to come to a boil before adding cornstarch mixture and 1 packet of KOKA garnish. Simmer until mixture thickens.
Step 8: Add vegetable and eggs. Stir the mixture to ensure eggs are cooked.
Step 9: Pour gravy on the KOKA Silk noodles before serving and top off with a drizzle of sesame oil.
Although I’ve made wat tan hor a couple of times, using the KOKA Silk Chicken Pho Fettuccine in this recipe was definitely a brand new experience in terms of cooking and taste!
Cooking time was reduced as the KOKA Silk noodles cooked way faster than normal flat rice noodles. Thus, do make sure that the noodles are blanched not more than 1 minute in hot water as you won’t want to see clumpy rice balls when you move on to stir-frying them!
When stir-frying the KOKA Silk noodles, be gentle as these noodles are way thinner and more delicate. They tend to break easily and as such, it will be much easier if you fry them quickly over high heat. This will give an additional touch of burnt smokiness for that wok hei which you will surely delight in.
All that hard work that went to ensuring the KOKA Silk noodles were cooked perfectly certainly didn’t go to waste as it resulted in one of the best homemade wat tan hor I’ve ever tasted! Aside from flavouring the chicken, there was no need for the addition of salt or pepper as the seasoning did all the job in optimising the taste of the dish.
Together with the lustrous eggy gravy slathered over the slurp-worthy KOKA Silk noodles, this simple one-dish meal was definitely chock full of hearty flavours. If you have no idea what to cook for your next meal, why not give it a try? Trust me, this KOKA Silky Egg Chicken Rice Fettuccine is a recipe you will want to keep in your pantry for sure!
Expected Damage: S$7 – S$8 per portion (feeds two)
*This post is brought to you in partnership with KOKA Noodles.
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