A favorite Northern Australian meal, this Asian influenced dish can have many variations with the basis being chicken and vermicelli rice noodles. I like to use chicken wings as the bones and skin add a lot of flavour, they are also the cheapest cuts and this dish has feed large families on a small budget for many generations.
Be prepared to get your hands dirty when eating this dish.
Cooking time: 30mins | Feeds: 8 | Difficulty: easy | Spicy: none
- 1kg Chicken wings (separate at joints)
- 300g Vermicelli rice noodle
- 100g Shiitake mushrooms (dried and sliced)
- 150mls Soy sauce
- 1 x Large brown onion
- 1 x tbs garlic
- 1 x tbs ginger
- 1 x tbs lemongrass
- 1 x tbs oil for frying
1. Boil some water and soak your dried shiitake mushrooms before you start anything, soak for 20-30mins.
2. Then marinate your chicken wings in the soy sauce (10-20mins) while you chop and prepare your vegetables.
3. Heat oil in a large pot or wok and fry chicken wings for about 10mins until till golden, remember to toss regularly to spread heat evenly.
5. Once stirred through and the onions start to sauté, turn the heat on medium and place a lid on top to keep in the steam and juices. This liquid will be needed to sauce the noodles and will help to cook the chicken through.