I’d had the day off and not accomplished very much at all. Frustrating! But I had decided what was for dinner (I’d decided that yesterday and got the chicken out to defrost).
A new quick noodle recipe from a relatively new addition to my cookbook gallery; namely ‘Speedy cooking in 20 minutes or less’ as the title declares. Published by Women’s Weekly. And inside the covers, many a recipe that brings back happy memories of foodie bliss on the streets of Chiang Mai, in northern Thailand. Today’s recipe is not one of those.
I suspect it more likely hails from somewhere like Malaysia or Singapore. Like Alex said, it might even have come from the local Asian take-away. It is very quick, easy and tasty. With barely wilted bok choy, it might even seem healthy. I hope so!
True to its word, the dish was ready in 20 minutes, 15 before we went out tonight to a Refugee Week oration, and 5 minutes afterwards, to toss all the ingredients together and heat it. Yum!
Egg Noodles with Chicken
-
Combine chicken, tamari, mirin, ginger and garlic in medium bowl.
-
Place noodles in large heatproof bowl, cover with boiling water; separate with fork, drain.
-
Drain chicken, reserve marinade. Heat half the oil in wok; stir-fry chicken, in batches, until browned. Remove from wok.
-
Heat remaining oil in same cleaned wok; stir-fry onion until softened. Return chicken to wok with reserved marinade; bring to the boil. Add noodles and buk choy; stir-fry until buk choy wilts.
