This flavoursome and tangy dish I came up with one night recently when my lad was saying over during his half term. His mum had said to me that he liked a stir fry – but when I asked him about it he said that he didn’t as (apparently) mum’s was bland and the overall sauce mix was from a packet!
Of course, I wouldn’t tell his mum this as that wouldn’t be fair, but I thought that I would give something a go to see if could “pep” things up a-little bit. Now don’t get me wrong, this isn’t about a tit for tat game between me and his mum, she’s amazing and does absolutely everything she can for him.
However, sometimes; just with him being a teenager (and therefore fussy), and being a busy lady she doesn’t always get time to spend cooking things from scratch.
So I created my own. Not just for me, but I wanted to make it as simple as I could – so if mum wanted to make it too – it could be done in next to no time.
In truth this is a mix of some more traditional stir fry sauce recipes I found on the Internet combined with some elements of my Pad(dy) Thai.
Now being totally honest – when I cook I am very light on vegetables. I do put them in – but usually a very small selection of the ones that I like (which isn’t many I am afraid) – but, if you use anything that I suggest as a recipe – feel free to add whatever you think would work for you.
The beautiful thing about cooking is, that like IT technical support everyone does it differently and it’s a very creative thing.
- 6 Button mushrooms – stems removed, finely chopped.
- 4 Large bulb spring onions – finely chopped.
- 1 Large carrot – cut into thin slivers.
- 3 large cloves of fresh Garlic – finely crushed.
- 2 tablespoons of Chinese Rice Vinegar.
- 1 teaspoon of Sesame seed oil.
- 100 ml of Chicken Stock
- 1 1/2 tablespoons of Corn Flour
- 2 teaspoons of Sugar
- 1 tablespoons of Oyster Sauce
- 1 tablespoons of Tamarind Sauce
- 2 tablespoons of light Soy Sauce
- 2 Chicken Breasts – finely sliced.
- 2 (or one) bag (depending on how many you are cooking for) of soft cook in the pan noodles
Mix all of the veg into a small bowl – add a pinch of salt – set to one side.
Mix all of the ingredients in the sauce section into a jar, shake the jar to blend all the ingredients – then stir. Add more corn flour to thicken if desired, I recommend that you maintain a balance in favour of being more runny (but not water like) than too thick.
Add enough cooking oil to a large Wok to cover the bottom and then place on a high heat (this is very important as it helps evaporate the liquid from the sauce).
Whilst the Wok is heating, fry the sliced chicken until it is cooked all the way through.
Drain any juices from the chicken and then transfer to the wok (be careful as it will go mental in the wok).
Add in about 1/3 of the stir fry sauce over the chicken, allow this to fry for about 20 seconds – ensure that you are continuously turning the chicken in the wok so it gets covered in the sauce.
Add the veg to the work, add another 1/3 on the sauce and stir the chicken and the veg again for about 1 minute.
Finally add the noodles, add the remaining sauce and stir until the noodles are cooked through.
If you should see that the pan is drying out whilst stirring the noodles add a small amount of water with a ladle.
You are done when the noodles have a slightly sticky consistency – when this happens you are ready to serve.
- You can make the sauce up in batches (just increase the required ingredients) which make this a very simple and quick evening meal to prepare.
- You can add more veg as you like to taste as you would with any Stir Fry dish.