Tue, 8 May 2018
Ingredients:
Mixed Vegetables-Thinly sliced
(Any selection can be used)
1 Carrot
1 Leek
2 sticks Celery
1 ½ Mixed peppers
1 Red onion
4-6 chicken breasts-Sliced into thin strips
Egg noodles (4 portions) Blanched and refreshed.
2 cloves of garlic
50ml soy sauce
1 shot medium sherry
100ml Chicken stock mixed with 1 teaspoon of cornflour
Sesame seeds to garish
Method
1. Begin by preparing all vegetables and slicing the meat
2. Heat a large frying pan or wok and fry off the meat until almost cooked.
3. Add in the vegetables and quickly fry them using a little stock if the mixture gets too dry.
4. When everything is almost cooked add in the sherry and soy sauce along with the noodles and heat everything thoroughly.
5. Add the stock and cornflour just as required to get a suitable level of moisture in the dish.
Allow this mixture to come to the boil.
6. Serve immediately and garnish with toasted sesame seeds.
Enjoy!
Additional Notes
To blanch and refresh you cook the noodles in boiling salted water according to the packet instructions and then immerse in cold running water until sufficiently cold and the cooking process has been halted.
