Famous Yellow Cab’s Charlie Chan pasta copycat. Homemade and delicious!

Satisfied cravings, because I can cook my own homemade Charlie Chan Pasta.

3-4 cups boneless skinless chicken breasts (cut into 1 inch chunks)

1/4 cup olive oil

3 tablespoons sesame oil

1 big white onion (minced)

5 cloves garlic (minced)

50 grams sachet Lee Kum Kee Char siu sauce 2 teaspoon Lee Kum Kee Chili-garlic sauce (recipe below)

145 grams Lee Kum Kee Oyster sauce (about ½ cup)

4 tbsp sugar

3/4 cups water

1/2 kilo pasta noodles (500 grams)

1 cup peanuts

Salt and pepper

Step 1: Cook the noodles according to package directions. Set aside.

Step 2: In a medium bowl combine sesame oil, char sui sauce, oyster sauce, chili garlic sauce, sugar, and water. Set aside.

Step 3: Heat olive oil in a wok or large sauté pan over medium-high heat. Add onion and garlic and stir-fry for about a minute. Add the chicken and stir-fry for about 5 minutes. Add salt, pepper and dried basil or any herbs you have in the pantry. (Basil leaves is just optional)

Step 4: Add the sauce mixture to the pan and simmer until the chicken is fully cooked (the internal temperature has reached 165 degrees). Stir in peanuts.

Step 5: Toss the chicken and sauce with the noodles. Garnish with spring onions.

Serve and enjoy!

Servings: 4-5

Garlic (medium size) : 2 heads

Red Chilli pepper (dried or fresh) : 20-25

Shallots : 2

White Vinegar : 2-3 tbsp

Sugar : 1 tbsp

Peanut or sesame oil : 2-3 tbsp

Salt to taste

Fish sauce/Patis: 1 tsp (if using)

Peel the cloves of garlic and roast it lightly on a griddle with help of few drops of oil. You can dry roast it too, but with oil it releases a nice garlicy aroma.

If you are using fresh Thai bird eye chilli, then you can chop them and directly proceed with the recipe.

Else if you are using Chinese dried red chilli pepper, then de seed them and soak them in water till they become tender.

In a blender, blend garlic, red chilli pepper, salt, sugar and vinegar to a fine paste.

Mince the shallots.

Heat the oil lightly, saute the shallots gently till the rawness disappear.

Switch off the heat and add the chilli garlic paste, blend it well. Check for salt and sugar. Add fish sauce if you are using.

Blend it well and let it stand for at least two hours before using it in the recipe.

The waiting time will allow the flavors to mingle well.

Notes:

You can blend the shallots together with the chilli garlic to get a smoother texture.

Since I love the shallots to be finely minced, hence I have not blended it. It gives a crunchy texture to the sauce. You can add oil without heating it too.

Heating the oil releases the aroma though.