Stirring food and frying it. Amazing....
Chuck it in a pan and cook. easy.
Chicken noodle stir-fry....
This is a really quick and easy dish. If you want to, you can cook the noodles and prepare all the veg and chicken in advance, then keep them in the fridge until you’re ready to cook.
Ingredientsa bunch of fresh coriander |
Cooking stuffWok or frying pan
Spatula |
OvenHob
|
The recipe....
1. Cut the chicken breast into 1cm thick strips
2. Pick the coriander leaves and finely slice the stalks
3. Peel and finely slice the garlic and ginger
4. Trim and finely slice the spring onions
5. Separate the little gem leaves
6. Wash and spin the salad leaves dry
7. Deseed and finely slice the chilli
8. Cut the lime into wedges
9. Cook the noodles in boiling water according to packet instructions
10. Drain and refresh under cold water
11. Drain again, toss in a little oil and put to one side
12. Toss the cashew nuts with a tablespoon of water and the icing sugar
13. Drop into a hot saucepan and cook, shaking and tossing constantly, until the nuts turn sticky then golden
14. Tip into a bowl to cool, then roughly chop or bash in a pestle and mortar
15. Heat a frying pan or wok that’s big enough to hold all the ingredients
16. Season the chicken with black pepper and stir-fry in a little vegetable oil for 2 to 3 minutes, or until almost cooked
17. Add the coriander stalks, garlic and ginger and cook for a further minute
18. Add the spring onions, mangetout and beansprouts and stir-fry for a couple of minutes, then add the cooked noodles and coriander leaves
19. Keep stir-frying until the noodles are warmed through and the chicken is perfectly cooked
20. Stir through the soy and fish sauces and remove from the heat
21. Divide between bowls and decorate with the little gem leaves, watercress sprigs,
22. if using, and the nuts Sprinkle over the sliced chilli
23. Serve with lime wedges on the side for squeezing over
2. Pick the coriander leaves and finely slice the stalks
3. Peel and finely slice the garlic and ginger
4. Trim and finely slice the spring onions
5. Separate the little gem leaves
6. Wash and spin the salad leaves dry
7. Deseed and finely slice the chilli
8. Cut the lime into wedges
9. Cook the noodles in boiling water according to packet instructions
10. Drain and refresh under cold water
11. Drain again, toss in a little oil and put to one side
12. Toss the cashew nuts with a tablespoon of water and the icing sugar
13. Drop into a hot saucepan and cook, shaking and tossing constantly, until the nuts turn sticky then golden
14. Tip into a bowl to cool, then roughly chop or bash in a pestle and mortar
15. Heat a frying pan or wok that’s big enough to hold all the ingredients
16. Season the chicken with black pepper and stir-fry in a little vegetable oil for 2 to 3 minutes, or until almost cooked
17. Add the coriander stalks, garlic and ginger and cook for a further minute
18. Add the spring onions, mangetout and beansprouts and stir-fry for a couple of minutes, then add the cooked noodles and coriander leaves
19. Keep stir-frying until the noodles are warmed through and the chicken is perfectly cooked
20. Stir through the soy and fish sauces and remove from the heat
21. Divide between bowls and decorate with the little gem leaves, watercress sprigs,
22. if using, and the nuts Sprinkle over the sliced chilli
23. Serve with lime wedges on the side for squeezing over
Your ingredient list for this week....
stir_fry.pptx | |
File Size: | 7939 kb |
File Type: | pptx |