I get asked quite often why I like to cook. The first reason I give is normally because I like to eat. I am Thai and food is a big factor in our culture. We greet each other with hello followed by 'have you eaten? When guests turn up at your house it's safe to assume that they will expect to be fed.

The second reason is that as I grew up in the Northeastern part of Thailand, the poorest region, food was always hard to come by. We weren't hungry as there was always rice, but it was difficult finding something to go with rice. Now I do have ingredients to go with rice, I want to cook!

Thursday, 28 April 2016

Stir Fried Chicken Noodles.



Stir Fried Chicken Noodles.

Turning leftover roast chicken into a healthy, fast and delicious lunch.

 Serves 4

Preparation:
300g medium dry egg noodles, cook according to package instructions.
1 sliced onion.
2 cloves chopped garlic.
100g sliced carrots.
100g sliced sugar snap peas.
300g bean sprouts.
Roughly 150g leftover cooked chicken.

In a large wok, on high heat, with 1tbsp of oil, fry
-onion slices, with 
-garlic.
Stir frying for around 20 seconds, add
-cooked noodles, with 
-2tbsp oyster sauce,
-2tbsp soy sauce,
-1tbsp dark soy.
Stir Fry to coat the noodles in the sauces, add
-vegetables, with
-chicken,
-100g cashew nuts.
Cook for around another minute, add
-1tbsp sesame oil,
-1tbsp balsamic vinegar.
Stir well.

Taste and adjust the seasoning.




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