This came from a cookbook called Takeaway, essentially quick recipes which you might find at any restaurant that provides takeout/takeaway quickly. This recipe particularly looked tasty; there are others too that look good. The original recipe called for ground beef, I used ground chicken instead, and am thinking of trying it with ground pork. Pickled radish can be found in most Asian supermarkets, it's an ingredient in many Asian dishes, including Pad Thai. The sauce was tasty and not too spicy, but there wasn't really enough "sauce" for my tastes (I found it difficult to mix with the noodles). To me, this looked to be a cold noodle dish, though I ate it hot. This is a quick and easy recipe to make for a busy weekday, and you can also make the sauce ahead and store in the fridge for even more time savings.Spicy Chinese-style Noodles
adapted from a recipe from Takeaway by Les Huynh
2 Tbsp vegetable oil
1 onion, finely chopped
3 garlic cloves, crushed
300 g ground chicken
100 g preserved radish, finely chopped
4 Tbsp dark soy sauce
1-1/2 Tbsp Chinese black vinegar
1-1/2 Tbsp chili oil
1 tsp sesame oil
1/2 tsp ground white pepper
4 spring onions, finely chopped
handful cilantro leaves, finely chopped, to serve
Heat the oil in a wok over high heat until smoking. Add the onion, garlic and ground chicken and stir-fry for 3-4 minutes, or until the chicken is cooked. Stir in the preserved radish.
Combine all ingredients for the dressing in a small bowl. Pour over the cooked chicken and radish, and stir to combine.
Serve over cooked noodles; sprinkle with the chopped cilantro.