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STIR FRIED CHICKEN NOODLES
INGREDIENTS
1 chicken breast
2 nests egg noodles / sweet potato noodles /rice noodles
1 carrot
Handful tender stem broccoli
Handful sugar snap peas
75g Bean sprouts
1 Spring onion
MARINADE
½ tbsp light soy sauce
1 tsp sesame oil
THE GARNISH
Handful salted roasted peanuts
Handful crispy onions
1 large red chilli, finely sliced into rings
Small handful coriander leaves
½ lime, cut into wedges
CHOW MEIN SAUCE
½ tbsp oyster sauce
½ tbsp light soy
½ tbsp Dark Soy
1 tsp Sesame oil
PREPARATION
1. Soak the noodles in hot water for 3-5 minutes until softened and separated
2. Slice the chicken and mix with the marinade
3. Slice the vegetables into strips
4. Finely slice the spring onions and place in a small prep bowl
5. Mix all the sauce ingredients in a small bowl
6. Build your Wok Clock starting at 12 o’clock with the chicken, followed by the vegetables, hardest veg first, lightest last, the noodles and then the sauce of your choice.
COOKING
1. Heat ½ tbsp vegetable oil in a wok to high heat.
2. Stir fry the chicken for 2 minutes, turning once.
3. Then set aside and stir fry the rest of the vegetables, around the wok clock, leaving 30 seconds between each addition.
4. Add the noodles and stir-fry for 1 minute.
5. Add the sauce and stir fry for an extra 2 minutes.
6. Add the spring onion and serve.
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Tofu & Roast Potato Gado Gado
INGREDIENTS
Handful green beans
Large handful Spinach
50g beansprouts
2-3 boiled eggs
1 large potato / sweet potato
1 block firm fresh tofu
½ cucumber
2 tomatoes
1 red chilli
TO MAKE THE SAUCE
The Paste
4-5 shallots, finely chopped
4-5 large red chillies, finely chopped
3-4 cloves garlic, finely chopped
2 stalks lemongrass, bashed and finely chopped
1 thumb sized piece galangal or ginger, finely chopped
The Liquid
150ml water
6 tablespoons smooth peanut butter
½ can coconut milk
1 tbsp dark soy sauce
¼ lime, juiced
½ tbsp palm sugar
½ tsp salt
PREPARATION
1. Blanch the green beans for 3 minutes in boiling water and then remove and cool in a bowl of cold water. Then, in the same water, blanch the spinach and beansprouts separately for 30 seconds each, and then cooling.
2. Boil the eggs then allow them to cool. Peel and halve them ready for the salad
3. Slice the tofu into 1cm thick chunks
4. Now slice the potato into ½ cm thick sized chips, and season with salt
5. Next, lightly cover the potatoes in olive oil and roast for 45 minutes at 200°C
6. Prepare the cucumber, tomatoes and red chilli ready to serve
7. For the peanut sauce, pound ‘The Paste’ in a pestle and mortar or blitz in a food processor with a couple of tablespoons of water until smooth Separately, mix ‘The Liquid’ together, stirring into the peanut butter to melt through and smoothly combine as much possible.
8. Build Your Wok Clock: Start at 12 o’clock with ‘The Paste’, followed by the ‘The Liquid’, the roasted potatoes or squash, and lastly the rest of the salad ingredients.
COOKING
1. Heat 2 tablespoons vegetable oil in a saucepan to a medium heat and then add ‘The paste’. Stir through and fry for 4-5 minutes until fragrant and aromatic and deeper in colour.
2. Now pour ‘The liquid’ over the paste and bring to a boil. Once boiling, turn the heat down to low and allow to simmer for 10-15 minutes, stirring occasionally.
3. Pan fry the tofu on both sides for 1-2 minutes until golden brown.
4. Either way, once the chips are cooked, compile your salad ingredients together on a serving plate, placing your chips and cut eggs over the salad last, with the peanut sauce served in a bowl on the side.
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