Egg Noodles stir fried with chicken/vegetables
Serves 4-5 people
Ingredients:
For chicken
2 chicken breasts (cut into thin slices)
3 medium size tomatoes
2 tsp garlic paste
Salt
1 tbsp red Chilli flakes
1 tsp sesame seeds
2 tbsp Olive oil/sesame oil
For stir fry
350g medium egg noodles
200g Prawns (optional)
5-6 cloves fresh garlic (finely chopped)
1/2cup cooking oil
Salt
1 tsp black pepper powder
2 tsp ajinomoto (flavour enhancer/monosodium glutamate)
1 tbsp red chilli flakes
3 tbsp light soya sauce (use half the quantity if using dark soya sauce)
1 tbsp Schewzan sauce (optional)
1 tbsp sriracha sauce (optional)
you can use any red hot chilli sauce of your choice
Mixed Vegetables:
150g mushrooms (sliced)
200g mixed colour peppers or any colour (sliced)
200g carrots (cut into juliennes)
150g cabbage (sliced)
1 medium size red onion (sliced)
You can add any vegetables of your choice……..the list is long …….broccoli, water chestnut, bean sprouts, mangetouts, courgette etc. Just remember that the vegetable used in this recipe doesn’t need much cooking and gives a crunch to the dish.
Method:
chicken
In a wok, prepare the chicken. Add oil with chicken strips, garlic paste, salt, chilli flakes, sesame seeds and chopped tomatoes. Fry for few minutes on medium high flame. Then add little water just to cover and simmer cook on medium low for about 12-15 minutes. Keep the prepared chicken aside.
Noodles
In a pot, boil approximately 4 cups of water with a tsp of salt. Once the water starts boiling add noodles. It should take about 5-8 minutes for the noodles to be soft. Once they are soft, switch off the gas and drain the water. Immediately rinse with cold water. Let it sit in the sieve for a while, grease it with some oil. This process will keep the noodles fresh and prevent them from sticking to each other.
Stir fry
In a wok, add 3tbsp cooking oil saute chopped garlic and put prawns ( if using). Fry them for few minutes. They get done really quickly so be careful don’t cook them for too long as they loose their flavour if they are over cooked.
Now add all the vegetables and fry them on high flame constantly mixing them. Do not fry vegetables on low or medium heat as the vegetables will release water and become soggy. We don’t want to fully soften the vegetable, so fry them for about 4-5 minutes on high flame. We want the vegetables to be crunchy. Add chicken strips, boiled noodles with soya sauce, salt, pepper, chilli flakes, ajinomoto and the two sauces (if using). Mix it all together nicely. When mixing, keep the flame to medium.
Tips:
Adding the schewzan and sriracha sauce or using even one of them adds extra flavour. If not using these sauces, it will still make the dish tasty and flavourful.
For vegetarian version, follow the recipe without the chicken.
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