Once the chopping is done, this becomes a very fast dinner.
I alternate the veggies depending on what’s in the fridge or freezer, defrosted frozen peas, bak choy, spinach, edamame, pepper or capsicum.
We have a bowl of these plain noodles and the boys then choose sauce to go with them, none of which are authentic but I don’t think the noodles are either! Current sauce choices are sweet soy sauce, from Indonesia, sweet chilli sauce from Thailand and sambal olek, chilli sauce from Indonesia.
To make this gluten free, I use rice noodles and gluten free soy sauce. For my vegetarian option, I omit the chicken and add a couple of extra vegetable varieties. the marinade for the chicken then gets used after the garlic is browned with the vegetables being added to the pan.
250g dry egg noodles
600g chicken breast, very finely sliced
2 tablespoons soy sauce
2 tablespoons sesame oil
2 tablespoons rice wine or dry sherry
1 tablespoon sesame oil
3 cloves garlic, finely sliced
150g ham, finely shredded
1 large carrot, finely julienned
150g broccoli florets
3 spring onions, finely sliced
Cook the noodles as per instructions, set aside.
Place the thinly sliced chicken, soy sauce, sesame oil and rice wine or sherry in a bowl, combine and set aside.
Prepare the vegetables, I cut the carrots to matchstick size and break the broccoli into mini florets. I also slice the spring onions at an angle.
Heat a large frying pan or wok over a high heat, add the chicken and its marinade, stir fry for 2 minutes.
Remove and set aside.
Heat the remaining oil, stir fry the garlic for 20seconds.
Add the ham, carrot, broccoli and spring onions, stir fry for 1 minute.
Add the cooked noodles and chicken, with any juices, and stir fry for 2 mins.
Drizzle a little more sesame oil over if you want and serve.