Search

Ricky Murray

Cooking good food on a budget and full flavours

Category

budgetchinese

New Videos! Please Give Them A Watch

Hey guys I’ve been away for while with family stuff but I’ve recorded some vids in that time and uploaded them to my youtube channel. Some awesome recipes now in easy to follow videos. Please give them a check out, like, comment and subscribe for more awesome content coming! Thanks guys.

FOR NEW VIDEOS CLICK HERE

choco filo

Instagram

Advertisements

Pak choi, soy and chilli chicken with vegetable noodles

Might not look an easy meal to do but it really is just give it a try!

This is a must try recipe! Full of flavour and goodness as this is a healthy meal plus loved by all (even my nan) and she is hard to please.

FOR THE NOODLES
1 pack egg noodles
1 pack Chinese stir-fry veg
1/2 pint boiling chicken stock
6tbsp light soy sauce
freshly cracked pepper
thumb size piece of ginger, grated
1/2 chilli, chopped
1 garlic glove, grated
5tbsp vegetable oil
1tsp coriander seeds
1tsp cumin seeds
1tsp corn flour

FOR THE CHICKEN
5 chicken breast, cooked and sliced
3 heads of pak choi, chopped, leaves saved
1/2 chilli, chopped
thumb size piece of ginger, grated
1 garlic glove, grated
5tbsp soy sauce
fresh cracked pepper
2tbsp sesame oil
3tbsp vegetable oil

Start of by toasting the seeds in a dry pan over a high heat for 1 minute and grind in a pestle and mortar or crush in between foil with a rolling pin. Get two woks over a medium heat. To start add the oil for the noodles into one of the woks then add the ginger, chilli, garlic and half the spice mix then repeat with the other pan adding the sesame oil. Fry for 2 minutes, stirring continuously.
Add the stir-fry veg to the noodle pan and the chicken to the other then toss well to coat everything in the flavoured oil.
Stir the chicken occasionally and fry the veg for 4-5 minutes, stirring all the time. Add the chicken stock and soy sauce to the noodles.
Add the pak choi and soy sauce to the chicken, make a cartouche with baking paper which allows it to steam in its own liquid for 2-3 which also creates its own sauce.
While that’s cooking make a paste with the corn flour and a little water and add this to the noodles to thicken the chicken stock which coats all the noodles in a flavour packed sticky sauce. Lastly stir the pak choi leaves into the chicken and mix everything extremely well and serve up.

Blog at WordPress.com.

Up ↑