Fiery Fusion Stir Fry!
What's a dish that you can whip up in less than an hour after a long and tiring day? A stir fry, loaded with protein and fresh veggies is sure to hit the spot! Stir fries are traditionally Chinese, however that doesn't mean that we can't be creative and adventurous. So here's my fiery fusion stir fry recipe for a cosy night alone!
2 nests of Sharwoods Medium Egg Noodles
1 medium sized Chicken Breast/Thigh (Boneless)
1/2 white onion
2 spring onions
1/2 bell pepper
3-4 slices of baby corn
Few sprigs of Broccolini/Mangetout
2 mushrooms (of your choice; I personally love shiitake!)
1tsp Japanese Shichimi Togarashi Red pepper mix
Pinch of Salt (use it sparingly since the soy sauce is quite salty)
3-4 tbsp Dark Soy Sauce
1tsp flour/corn starch
1tsp ginger and garlic paste
1 red chilly
Few tbsp vegetable oil
1. Fill a saucepan half way with water and place on the stove. Turn on the hob and salt the water. (You may skip this step if you're watching your sodium intake)
2. Marinate the chicken by first chopping the breast into small chunks. Add a little pinch of salt, pepper, the Japanese red pepper mix, flour and soy sauce. Mix thoroughly and set aside for 10-15 mins.
3. While the water comes to a boil, prep the vegetables by washing them and chop/slice them to your liking. (DON'T wash the mushrooms! Just wipe off any dirt with a kitchen towel) I like to slice the carrots, green onions and chilly on an angle while I chop up the bell peppers, regular onions and mushrooms into bite size pieces. Trim the broccolini and keep the baby corn and mangetout as they are.
3. When the water starts to boil, add in the noodle nests. After a few seconds separate the noodles with a pair of tongs and boil for 3-4 minutes. Then drain the noodles and set aside.
4. Crack an egg into a bowl/glass and whisk thoroughly. Season with a little pepper and then scramble in a large saucepan with a tsp of oil. Scoop up the cooked egg and transfer to a plate.
5. In the same pan, add a little more oil if necessary, then shallow fry the chicken pieces on high heat for around 5 mins. After they are cooked, add to the plate with the eggs.
6. In the same pan, add in the ginger and garlic paste (that you can buy ready made from the grocery store) along with the white onions, carrots, mushrooms, broccolini, baby corn, chillies and bell peppers. Sauté until the veggies soften a little but make sure they don't become mushy.
7. Add in the green onions and mangetout at the last minute since they don't take long to cook. Mix in the chicken and egg and drizzle in a few tablespoons of soy sauce.
8. Incorporate the noodles into the mixture on low heat, slowly so you don't make a mess. Then transfer to a large plate and enjoy!
* The veggies listed above are interchangeable so feel free to remove what you don't like and add what you love!
*For more heat, garnish with chilly flakes.
Hope you enjoy my recipe for a yummy, filling meal and remember if you're a vegetarian or vegan, then simply leave out the chicken and throw in some firm tofu or extra mushrooms! Also if you're more of a sea-food person, then mussels, shrimp and scallops make a great addition to the dish.
Be creative and experiment!