Wednesday, 5 November 2008

chicken & veg noodle dinner

Kaylie & I tried this dish tonight, it took about 15 minutes to cook as long as you have all ingredients ready to go! We really enjoyed it with crackers with cheese & a chocolate digestive for dessert - YUM!

Chicken & Vegetable Noodles
2oz dried flat rice noodles
2 tsp ginger paste (or fresh shredded ginger root)
1 TBSP sherry (orange juice if you don't use alcohol)
2 tsp soy sauce
1 skinless, boneless chicken breast, cut in thin strips
2 tsp sunflower oil
4 oz mixed vegetables (Chinese stir fry mix)
5 TBSP chicken or veg stock
2 tsp oyster sauce
ground pepper to taste
  1. place noodles in bowl & cover with boiling water, cover, soak for 4 minutes, drain, rinse under cold water to stop them from cooking, drain & set aside
  2. combine ginger, sherry (OJ), soy sauce in a bowl, add chicken, stir until chicken is coated
  3. heat oil in pan, add chicken, cook 1-2 minutes with constant stirring, add veggies, cook 1 minute, add stock & remainder of marinade
  4. bring to a boil, stirring over high heat for 2-3 minutes, add oyster sauce & noodles, stir to mix well & cook 1-2 minutes, remove from heat, add pepper to taste, serve immediately.