From Taipei to Ashburton

Don Chen, is the head chef and proud owner of Formosa Restaurant in Ashburton.

Thirteen years ago, Don made the life-changing decision to leave his homeland in Taiwan and embark on a new life in New Zealand. With a burning passion for cooking, he says he dove headfirst into the world of culinary arts at the age of 16. Little did he know that this journey would shape his entire life.

Establishing Formosa Restaurant was a dream come true for Don. With no prior commercial knowledge, he relied on his determination and the support of his family to bring this vision to life. He also appreciates the Ashbuton community and their support.

He’s thrilled to announce the launch of his new venture—The Rabbit. Don says this café is a great opportunity for him to share his cooking knowledge and create a space where people can gather, relax, and indulge in food and cocktails.

Don is grateful for the opportunity to bring a taste of Taiwan to the community of Ashburton, and he can’t wait to see what the future holds. Get one of Don’s recipes below.

Stir-Fried Chicken Noodles

Ingredients

150g boneless chicken breast, thinly sliced
200g dried egg noodles
2 Tbsp vegetable oil
3 cloves garlic, minced
1 small onion, thinly sliced
1 carrot, julienned
Sliced cabbage
2 Tbsp soy sauce
1 Tbsp oyster sauce
1 Tsp sesame oil
1/2 Tsp sugar
Salt and pepper, to taste
Optional garnish: chopped green onions, toasted sesame seeds.

INSTRUCTIONS

1. Cook the dried egg noodles according to the package instructions until al dente. Drain and set aside.
2. Heat vegetable oil in a large wok or skillet over medium-high heat. Add the minced garlic and stir-fry for about 30 seconds until fragrant.
3. Add the sliced chicken breast to the wok and stir-fry until cooked through and lightly browned. Remove the chicken from the wok and set aside.
4. In the same wok, add the thinly sliced onion, julienned carrot, and sliced cabbage. Stir-fry for a few minutes until the vegetables are slightly tender but still crisp.
5. Return the cooked chicken to the wok with the vegetables. Stir in soy sauce, oyster sauce, sesame oil, and sugar. Mix well to coat the chicken and vegetables evenly. Season with salt and pepper to taste.
6. Add the cooked egg noodles to the wok and toss everything together, ensuring that the noodles are well coated with the sauce and heated through.
7. Remove the stir-fried chicken noodles from the heat and transfer to serving plates. Garnish with chopped green onions and toasted sesame seeds, if desired.
8. Serve hot and enjoy your delicious, stir-fried chicken noodles!