Salams my fellow cooks, hope your are all well and feeling refreshed after the Easter break, the last 2 weeks have been a bit hectic for me, no holidays from work (cry with me 😭) family weddings, work commitments and the usual everyday life things hence I’ve not been able to post any recipes. I have a few days off this week so I thought I’d best get onto posting something. This recipe is pretty straightforward, not only does it taste good but it can be whipped up quite quickly. I tend to put less chicken and more veg as I love my veg but you can add more or less of either depending on your own preference.
1 large chicken fillet (cut into bite size strips)
2 tbsp olive oil
1 tspn ground garlic
1 tspn ground green chillies
1 tspn salt (add to taste)
2 tspn coriander/cumin powder
Quarter tspn turmeric
1 large carrot (cut into thin strips)
Half a white cabbage (shredded)
Baby Sweetcorn (cut into strips)
1 red onion (sliced)
Half green pepper (thin strips)
Half red pepper (thin strips)
1 and half pack Medium egg noodles
Spring onions chopped (for garnish)
In a non stick wok heat the olive oil and then add the chicken strips, to that add the garlic, green chillies, salt, coriander/cumin powder and turmeric. Mix well and cook on medium heat until most of the water has evaporated.
Now add all the veg and mix well. Cook all this until all the water has burned out. The Veg should not be soggy but have a slight crunch to it.
Add the sauces as much as needed to make the noodles saucy.
If I want it very saucy then I sometimes add a jar of sweet and sour Chinese sauce or any Chinese sauce which u like.
Garnish with spring onions and some toasted sesame seeds.