Something a bit different from me!
I am by no means the worlds greatest cook, I’m not sure I’m any good at all really but I give it a go. I very rarely follow recipes and most things are born from me poking round the cupboards and concocting something that is hopefully edible. Plus the kids are pretty good eaters most of the time and that has to stand for something surely?!
Today I am going to share a recipe I started making a few years ago when I got the Gok Wan cook book. I have swapped and added a few ingredients and it has evolved into this family favorite.
It takes about 20 minutes to make and 3 minutes to eat in our house so as I said super quick!
Egg noodles (I do 4 little nests, my thinking is one each for me and Sam and half of one for the kids)
4 Chicken breasts
3 spring onions.
3 cloves garlic.
Vegetable oil or similar flavorless oil.
In an ideal world you want to boil the noodles prior to cooking the dish. If that’s not possible then freshly cooked is fine though they may seem a tad ‘gloopy’. If you are boiling them early on, drain them, pop them in a covered bowl with a splash of sesame oil to stop them sticking together and keep in the fridge.
When you are ready to cook take them out so they can come to room temperature then chop the garlic and spring onions. Cook them on a high heat in a wok or frying pan with a splash of vegetable oil for a minute, then add the chopped chicken and turn the heat down to medium.
When you are happy the chicken is cooked add about 4 tablespoons of soy sauce and give it a mix round, then add 2 tablespoons of water and give everything a good stir.
At this point turn the heat right down, add the noodles and stir in. Have a taste and see how it’s doing, add more soy sauce if you like. I would keep it on the heat for 2/3 minutes and then add a splash of sesame oil. Not too much as a little goes a long way and it can overpower everything else.
And you’re done!