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| Chicken Noodle Special from Meyer |
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Serves 2/3
Ingredients:
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• 100g wide dried Asian noodles (thick ribbon type)
• boiling water to cover
• 2 boneless, skinless chicken breasts
• 1 tablespoon virgin olive oil
• 1 red onion, in segments
• 2 garlic cloves, slivered
• 5cm fresh ginger, skinned and slivered
• 1 handful each of: bok choy leaves, mangetout peas, sliced baby leeks, sliced courgettes, sliced carrots, or a selection
• 1 tablesoon of cornflour or arrowroot
• 2 tablespoons of sweet chilli sauce
• 1 teaspoon of tomato puree
• 120ml (8 tablespoons) chicken stock |
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Method:
In a heatproof bowl, pour boiling water over the noodles. Leave for 6-8 minutes (in this time the chicken and vegetables will be cooked and glazed). Then pat-dry the chicken and slice into diagonal strips. Heat the oil in a deep frying pan or wok or electric frying pan or electric wok until very hot. Toss in the chicken and stir-fry for 1 minute. Then add the onion, garlic, ginger and a splash of cold water. Sizzle for 1 minute. Add the vegetables and another splash of cold water. Then toss everything together and cook undisturbed for 3 minutes. Now mix the cornflour, sauce, purée and stock, in this order, in a bowl, using a fork or whisk and pour this over the hot pan contents, toss and mix. Cover and cook for 1 more minute or until the ingredients are hot and glossy. Drain, then toss in the noodles. Toss gently once more and serve hot.
This is taken from Meyer's website where they feature a regular monthly recipe - if you'd like to contribute your own recipe for use on their website, do so via their 'Contact Us' section - you may even win a special prize! Go to
www.meyergroup.co.uk
and take a look!
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