About this Recipe
Stir fries are the ideal opportunity for using any odd vegetables you have in the fridge, like single carrots, or half a broccoli or anything like that. And I can vouch for them as true comfort food, particularly with noodles and chicken.
- 2 Chicken breasts
- 2 tbsp Water
- 1/2 tsp salt
- 1/2 tsp white pepper
- 1/2 tsp sugar
- 1.5 cups warm water
- 1 tbsp vinegar
- 400g egg noodles
- 60 g cabbage finely sliced
- 4-5 spring onion bulbs
- 1 small white onion
- Some pak choi leaves
- a few leaves of chinese cabbage
- 1 small green bell pepper
- 2 good sized carrots
- 1 egg
- 4-5 tsp corn starch
- 1 tbsp oil
- 1 tsp garlic paste
- Light soy sauce to taste
- dark soy sauce to taste
- hoisin sauce to taste
- 1 tbsp white wine vinegar
- sesame oil to taste
Instead of chicken breasts of course you can use leftovers from a roast chicken, or turkey or any other meat, the main thing is that it is good quality meat. Then it tastes better and you have a good consience, to make it veggi, you can use fried tofu or tempeh. Instead of cutting the tofu into uniform cubes just tear bite size pieces. That way the pieces absorb the flavours of the dish better. At the time my mum was making this, I had know idea I would one day be eating tofu on a regular basis.
The vegetables and herbs are great for your five a day and also good fiber.
Step by Step Instructions
Slice the chicken breasts thinly, diagonally. Put Water, salt, pepper, sugar and vinegar into a bowl and mix until everything dissolves, then add chicken to the marinade and massage a little, then put into the fridge for about half an hour.
Boil some water in a wok and add the salt. When the water has boiled then add the noodles and distribute evenly into the wok. Take the noodles out of the wok when they are not quite cooked and rinse them with cold water to take off excess starch and stop the cooking process. Add some oil to the noodles to stop them sticking together.
Prepare the vegetables by cutting them into into strips and sticks about the same size.
Take the chicken out of the fridge and pour away the excess water. Add and egg and 4-5 tsp of corn starch, and mix together till a little runny, add 1 tbsp of oil and mix with hands until it disappears.
Then break two eggs into a bowl and add ½ tsp of salt and ¼ tsp pepper and beat together.
Add some oil (peanut or other high temperature oil) to your wok and heat to a medium heat. Add the eggs. Cook the eggs for 20-30 seconds on one side and begin to flip them and toss from one side of the pan to the other so that they cook evenly but don´t overcook, then remove them from the pan.
Add some more oil and begin cooking the chicken being careful to squeeze excess fluid off before putting into the wok. Cook the chicken till it’s done but still juicy not dry. Then put to one side and keep warm.
Wake up your noodles with hot water for 30 seconds. Add a generous amount of oil and whack the heat up to maximum in the wok, add some ginger garlic paste and the onions. Cook the onions for 2-3 minutes, then add, carrots, the pepper and pak choi and cook for a further 2-3 minutes, then add the cabbage and Chinese cabbage and 2-3 tsps of salt to release some moisture, also add some black and white pepper.
Make a colourful bed of vegetables and add the noodles so that they don´t stick. Add light soy sauce, dark soy sauce, siracha and hoisin sauce and finally some white vinegar. Then toss everything together. Then add some sesame oil and stir in. Then add the egg and chicken and turn off the heat and serve. You can garnish with some chopped spring onion tops, or coriander.
Food photo created by timolina