Famous Yellow Cab’s Charlie Chan pasta copycat. Homemade and delicious! Satisfied cravings, because I can cook my own homemade Charlie Chan Pasta.
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
- spring onions, chopped (garnish)
- Cook the noodles according to package directions. Set aside.
- In a medium bowl combine sesame oil, char sui sauce, oyster sauce, chili garlic sauce, sugar, and water. Set aside.
- 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)
- 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.
- Toss the chicken and sauce with the noodles. Garnish with spring onions to make it really delicious!
- Serve and enjoy!
Homemade Chili Garlic Sauce
- 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.
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.