Charlie Chan Pasta
Spaghetti noodles cooked according to directions on pack and then mixed in a special blend of peanut butter, Lee Kum Kee chili bean sauce, charsiu sauce and oyster sauce and mixed with stir-fried chicken thigh fillet, shitake mushrooms, garlic slivers, spring onion and peanuts.
Ingredients
Sauce
- ¼ cup Lee Kum Kee oyster sauce
- ⅛ cup Lee Kum Kee chili bean sauce
- ¼ cup Lee Kum Kee char siu sauce
- 2 tbsp peanut butter
- 1 tbsp soy sauce
- 2 tbsp sugar
- pinch anise powder
- ½ cup water + 1 tbsp cornstarch
Pasta
- 500 grams spaghetti noodles cooked according to directions on pack
- 2 tbsp sesame oil
- 2 tbsp peanut oil
- ¼ cup garlic slivers
- 3 cups sliced chicken thigh fillet seasoned with salt and pepper
- 2 cups sliced dry shitake mushrooms rehydrated in hot water for 30 minutes then sliced
- ½ cup spring onions sliced
- ½ cup greaseless peanuts toast and divide one half for the pasta, the other half for topping
Instructions
- For the sauce, put all ingredients in a pot, except for the slurry.
- Boil and add the cornstarch slurry and wait till sauce thickens.
- Set aside until ready to use.
- For the chicken, heat both oils in pan and sauté garlic until light brown.
- Add in chicken and cook for 3-5 minutes or until chicken is cooked through, but not too browned.
- Add in mushrooms and sauté for another minute.
- Toss in the spring onions.
- Add about ¾ cup of the sauce to pan. Toss in noodles and peanuts.
- Add sauce according to taste.
- Turn off fire. Transfer to a plate, garnish with a slice of lemon. Serve warm.
Notes
Enjoy and share this recipe with your friends. Hang in there and stay safe!
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