Simple Chicken Noodle Stir Fry
Soft thick noodles soaked in a beautiful rich fragrant sauce… mmmmm.. dinner anyone?
I’m mildly stir fry obsessed. Well, a lot mildly obsessed. With stir fry’s. There’s something so warm and humbling about a home cooked meal that takes only minutes to prepare and seconds to polish off and lick the plate and the spoon and even the sauce that’s dripped onto the table. Ahem. No, we don’t do that around herrr… Ah-em. Sorry. Just clearing my throat.
This family, I swear, we were meant to be from Asia. Or living in Asia. Or maybe we have asian bloodlines somewhere hidden in the depths of the complicated latino/european blood running through our veins.Once upon a time in a land not so far away lived a family whom loved stir fry’s of all tastes and sizes. That would be us. I mean, who duzzent love stir fry’s?
Low carb; full of carbs; high protein; low fat or high in fat, whichever way you turn, they’re so versatile you can adjust them to suit whoever you’re cooking for…even the most complicated of souls — like my family.
You see that mystery hand holding the noodles with the chopsticks? Well, I’d like to thank Paul for modelling for me today. Because I have no hope in holding noodles with chopsticks. Holding anything with chopsticks is not my thing. I can’t. It’s a health and safety issue. I can poke someones eye out with a flying piece of chicken.Rushing home from school pick-ups, doctor appointments and pouring with rain outside, there was no time to even think. Just chop, throw, fry, and pray for the best in between showers and running back and forth making sure the kids were really having their showers and not just taking part in an invisible Karaoke show under the warm running water. Lucky for them, they weren’t.
I love the colours. I love the flavours. I love the quick meal-in-minutes. I love stir fry’s. Oh wait, did I already say that?Steaming stir fry with the dizzying aromas of soy and oyster sauce streaming through the house making us even more hungry than we already were to begin with.And the corn spears. Am I the only one who loves them? I could sit and eat a whole tray of them, all on my own, because no sharing. Not with corn. Or chocolate. Or brownies. Oh…brownies. Pan or wok. Same thing. I’ve tried all sort of pans, pots, woks, even really large soup pots. They’re awesome just FYI. Probably not meant to say that, but if you’re cooking for what seems like an army, and you tend to get sauce and noodles thrown all over the place (like me), big soup pots are the bomb. But ssssh. Don’t tell anyone I said that. Oh hay Paul. How’s it hanging? Nice and professional looking with those chopsticks. And this is really the reason I fell in love with him. The man can hold some mean looking chopsticks.
Weight Watchers: 9pp
- 1 tablespoon sesame/peanut oil
- 8 boneless and skinless chicken thighs, cut into 2-inch pieces or strips
- 1 onion, sliced
- 1 whole broccoli, quartered
- 1 cup fresh snow peas, washed and string removed
- ½ cup green beans, washed
- 1 red capsicum/bell pepper, de-seeded and diced
- 12 baby corn spears, fresh or canned
- 2 teaspoons minced garlic
- 3 tablespoons oyster sauce
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1x 440g | 15oz packet Hokkien Noodles prepared to package instructions prior to cooking (or any other noodle: Udon; Singapore: etc)
- Heat a large frying pan or wok over medium-high heat. Add oil and when hot, fry the chicken in small batches until golden and cooked through (I cook them in three batches). When all the chicken is cooked, add the broccoli, snow peas, green beans, red capsicum/bell peppers and corn spears. Stir fry vegetables until still crunchy on the outside but beginning to soften on the inside. Add garlic, sauces and sugar, and mix to combine.
- Add the pre-washed and prepared noodles, and simmer stirring occasionally for 2 - 3 minutes, or until the vegetables have turned bright in colour (cooked but crispy), and the noodles have softened and cooked through.
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