I'm soy into you!!! One of my favourite foods is noodles, especially mixing it with soy sauce, chicken and prawns. You get the best of everything in this dish; Asian flavours with a variety of ingredients...delicious!!!
Ingredients:
- 2 chicken breasts
-2 eggs beaten
-150g of raw prawns
-600g fresh egg noodles
-200g tender stem broccoli
-4-6 spring onions
-handful of mangetout
-130g packet of fresh baby corn
-1 inch fresh ginger, finely chopped
-4 large garlic cloves, thinly sliced
- splash of soy sauce
- splash of sesame oil
-sea salt flakes
-chilli flakes
-1 whole lime
Quick side note: you can just use broccoli for this recipe. It is perfectly nice, we just had spare vegetables that needed using up in the fridge.
Method:
1. Butterfly and tenderise the chicken then slice thinly, season with salt flakes.
2. Finely slice spring onions and peeled garlic cloves. Peel and finely chop the ginger root. Cut long stems of broccoli and discard. Cut the heads of broccoli lengthways making them thinner. Slice baby corn lengthways and in half. Cut the mangetout and lime in half. Beat 2 eggs.
3.Heat the wok up on a high heat with a generous splash of sesame oil. Drop in the chicken and fry until white then add the garlic, ginger and spring onions. You may need to turn the pan down and then back up at times to avoid burnt bits sticking to the bottom. Continue to fry until starting to brown. Then add the vegetables and stir for 4 minutes until soft. Then add raw prawns and stir until the prawns have turned white/ pink and are cooked. Add a good splash of soy sauce and stir for a minute. Empty the wok contents onto a large spare plate and put to one side.
4. Take beaten eggs and add to the wok, continue to stir until they start to just firm and then add noodles and mix thoroughly before adding the plate of cooked ingredients, combine and heat through for a minute. Take the wok off the heat and plate up. Squeeze some fresh lime juice over to taste and a sprinkle of chilli flakes to taste. ENJOY!!! XXX
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