Looking to try something new? Try this and let us prove that you can still eat healthy with good tasting food!
Ingredients:
1 pack whole grain noodles
300 grams (10 1/2 oz.) chicken, cut in strips
4 Tablespoons olive oil
1 inch ginger, cut in fine strips
5-6 cloves garlic, sliced fine
2 red onions, sliced in half circles
5-6 baby corn
1/2 red bell pepper, cut in thin strips
2-3 spring onions, cut diagonally in 1 inch strips
100 grams (3 1/2 oz.) sugar snaps
2 Tablespoons sesame oil
2 Tablespoons soy sauce
2 Tablespoons oyster sauce (optional for vegetarians)
2 Tablespoons sesame seeds, toasted on the fire for 2-3 minutes
1 Tablespoon chili paste
Handful of cashew nuts (optional)
Directions:
Heat a wok (or pan) and add 2 Tablespoons of oil. Stir fry the chicken until it is golden brown, about 2 minutes. Set aside and season with salt and pepper. Cook the noodles as per instructions and let drain in a colander. Add another 2 Tablespoons of oil to the wok and make sure the oil is hot. Add the ginger and garlic and fry for about a minute. Add the red onion and stir fry for another minute. Next add the pepper, sugar snaps, baby corn, and cashew nuts. Fry for 2 minutes. Add the oyster sauce and continue to stir frequently. After a minute or two, add the chicken strips and the spring onions. Add the soy sauce and the chili paste. Stir for a minute and take off the fire. (Do not fry for too long, you want the vegetables still slightly crunchy). Drizzle with the sesame oil and sprinkle with the sesame seeds. Serve with the noodles mixed in or on the side.
Ingredients:
1 pack whole grain noodles
300 grams (10 1/2 oz.) chicken, cut in strips
4 Tablespoons olive oil
1 inch ginger, cut in fine strips
5-6 cloves garlic, sliced fine
2 red onions, sliced in half circles
5-6 baby corn
1/2 red bell pepper, cut in thin strips
2-3 spring onions, cut diagonally in 1 inch strips
100 grams (3 1/2 oz.) sugar snaps
2 Tablespoons sesame oil
2 Tablespoons soy sauce
2 Tablespoons oyster sauce (optional for vegetarians)
2 Tablespoons sesame seeds, toasted on the fire for 2-3 minutes
1 Tablespoon chili paste
Handful of cashew nuts (optional)
Directions:
Heat a wok (or pan) and add 2 Tablespoons of oil. Stir fry the chicken until it is golden brown, about 2 minutes. Set aside and season with salt and pepper. Cook the noodles as per instructions and let drain in a colander. Add another 2 Tablespoons of oil to the wok and make sure the oil is hot. Add the ginger and garlic and fry for about a minute. Add the red onion and stir fry for another minute. Next add the pepper, sugar snaps, baby corn, and cashew nuts. Fry for 2 minutes. Add the oyster sauce and continue to stir frequently. After a minute or two, add the chicken strips and the spring onions. Add the soy sauce and the chili paste. Stir for a minute and take off the fire. (Do not fry for too long, you want the vegetables still slightly crunchy). Drizzle with the sesame oil and sprinkle with the sesame seeds. Serve with the noodles mixed in or on the side.
No comments:
Post a Comment