Saturday, October 29, 2011

Ginger Chicken & Noodle Stir Fry

As we all know, spending hours in the kitchen when you’ve just gotten home from work can be either cathartic or tiring, depending on the kind of day you’ve had. Tonight was one of those nights tht lay somewhere in between: I enjoyed the preparation of the vegetables and meat, allowing myself to focus on each slice and dice so that they were thin and perfect, but then I didn’t want to spend much time cooking at all, so was glad I was making a stir fry – everything cooked in less than ten minutes.

This stir fry, like most, really does take more time to prepare than it does to cook, but there’s nothing wrong with that and sometimes all the fun is in the preparation, not the cooking itself.

What Will I Need?

375g Rice Noodles
500g Chicken, finely sliced
2 carrots, finely sliced
250g Brocolli (1 small head), cut into florets
1 Bunch Bok Choy, finely sliced
4 Spring Onions, Chopped
¼ cup Peanut Oil
1 tsp Chilli, minced
2 tsp Ginger, minced
3 cloves Garlic, Minced
11/2  tbs Soy Sauce

What Now?

1.             Firstly, bring a large saucepan of water to the boil – this is for the noodles and the vegetables.

2.             Heat the oil in your wok over a medium-high heat.

3.             When the water starts to boil, add your noodles and cook for three minutes, then add the diced and sliced vegetables and cook for a further two minutes.

4.             Whilst the noodles cook, add the chicken, soy sauce, and spices to your wok and stir until the chicken is cooked (about 2 minutes) – turn down heat.

5.             Once the vegetables and noodles are finished cooking, drain them thoroughly and then add to your wok.

6.             Quickly stir through all the ingredients until the noodles are coasted in sauce, and then serve – this should take less than a minute.

7.             Serve and enjoy.