Chicken Noodle Skewers

• 3 cm piece gingerroot, peeled, grated
• 1 large lime, rind finely grated, juiced
• 12 cup coriander leaves, finely chopped
• 12 small chicken tenderloins
• 150 g fresh egg noodles (see note)
• vegetable oil, for deep-frying
• 12 wooden skewers (pre soaked in water)
• 14 cup oyster sauce
• 1 tablespoon ketjap manis

1. Preheat oven to 120C Line a baking tray with baking paper.
2. Combine ginger, lime rind, 2 tablespoons lime juice and coriander in a bowl.
3. Add chicken and turn to coat.
4. Make dipping sauce: Combine oyster sauce, kecap manis and 1/4 cup warm water in a bowl.
5. Cover and set aside.
6. Thread 1 chicken tenderloin onto each skewer.
7. Wrap 8 to 10 uncooked noodles tightly around chicken to cover.
8. Half-fill a large saucepan with oil and heat over medium-high heat until a piece of bread inserted browns in 15 seconds.
9. Cook chicken skewers, in batches, for 1 to 2 minutes or until noodles are puffed and golden.
10. Transfer to baking tray.
11. Place skewers in oven and cook for 5 to 7 minutes or until chicken is cooked through.
12. Serve with dipping sauce.

gingerroot, lime, coriander leaves, chicken, egg noodles, vegetable oil, wooden skewers, oyster sauce, ketjap manis

Taken from www.food.com/recipe/chicken-noodle-skewers-301572 (may not work)