Mark from Dingle Cookery School doesn't just have recipes for new things you haven't tried before, he also tells us how to perfect the simple dishes too!
This week he told Mairead that the key to getting a stir fry just right is all down to timing, and most of us have been getting it wrong.
Chicken and Noodle Stir Fry
- 250g noodles
- dash of oil
- 2 chicken breasts sliced
- 1 shallot, sliced
- 2 cloves of garlic, sliced
- piece of ginger (about 3cm/1 inch), cut into small strips
- ½ red chilli sliced
- 1 pok choi, stalks sliced and leaves removed
- 1 carrot, cut into small strips
- 2-3 spring onions, sliced finely
- 1 tbsp of dark soy sauce
- 1 tsp. oyster sauce
- handful of cashew nuts, toasted in a dry pan for 2 minutes
- ½ lime, juiced
- bunch of coriander
- Add the noodles to a large pot of boiling salted water. Cook them for about 2-3 minutes (check one to see if it is done). Remove from the water and strain.
- Meanwhile, heat a pan over medium heat, add a little oil add the chicken pieces and cook for about 5 minutes or until the chicken is cooked.
- cooked. Remove the chicken (keep it warm), wipe the pan with some kitchen paper. Add a little more oil to the pan, add the onion, garlic, ginger and chilli, cook this gently for about 5 minutes. Turn the heat up a little, add the carrot and pok choi stalks and a dash of water. Let this all cook for about 2-3 minutes, then add the pok choi leaves.
- Add the soy and oyster sauce. Mix in the noodles, chicken, spring onions, cashew nuts and lime juice. Give everything a good stir.
- Divide between 4 bowls. Garnish with coriander.
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