This scrap is a short one but I’d thought I’d a share a tasty recipe of mine which I tucked into last week. It’s quick (like most stir-frys) but healthy too. I usually make it with chicken pieces but as I was cooking for my younger vegetarian sister, I substituted meat for quorn ‘chicken’ pieces seen in the photo above- though tofu would work brilliantly as well. This is the perfect meal for those tiring evenings after work and if like me you’re trying to keep healthy – this ticks the box.
Stir-frys make for a quick meal but the key is to prep everything first, the meat, veg and have the noodles boiling away in a pot whilst you fry (or better yet add straight-to-wok noddles).
Ingredients (serves 2)
Chicken/quorn (or another meat of choice) ginger garlic chili flakes cumin ground lemongrass desiccated coconut 100% peanut butter Chinese five spice soy sauce pak choy carrots water chestnuts bamboo shoots frozen garden peas egg noddles peanut oil a handful of coriander
- Chop the meat into thin bite sized pieces and leave the meat in a bowl marinated in the peanut butter. Make sure the meat pieces are covered.
- In a pan, place noodles in boiling water and simmer.
- Chop the carrot and the bulb of the pak choy (leave the leaves of the pak choy aside to be used later) into bite sized pieces. Make sure the carrot is chopped thinly so it can cook quickly in the wok. Chop the garlic and ginger finely too.
- Chop the stalks of the coriander but leave the leaves aside with the Pak choy leaves to be used later.
- Place the peas in a bowl in the microwave and cook for 1min (to defrost and warm through a little).
- In a wok, heat the peanut oil.
- Add the chili flakes, garlic and ginger to oil and stir for about 1min
- Next, add the meat and spoon any peanut butter left in the bowl into the wok. Stir.
- When the chicken has turned white on the outside. Add the carrot and chopped pak choy bulb. Stir
- Add the rest of the veg to the wok: the bamboo shoots, water chestnuts, the peas and the coriander stalks. Stir.
- Next, Add a splosh of soy sauce and stir
- Add 1/4 of a tea spoon (2x pinches) of Chinese five spice. Stir
- Add 1/2 teaspoon of cumin and ground lemongrass. Stir
- Add a teaspoon of the desiccated coconut and stir.
- Strain the noodles and add them to the wok. Stir
- Add the coriander and pak choy leaves to the wok (simply break them apart into pieces with your hands) and stir so that they cook through in the heat.
- Add a little splosh of soy sauce to finish and serve in warm bowls. Dig in!
The meal went down a treat and I think the dried coconut takes the dish up a notch. Let me know what you think and If you have any noodle recipes of your own, I’d love to hear them.