I’ back!! Home from a month away and not as organised as I normally am hence the need to rock up this simple little beauty!
A Little Random Stir Fry
4 Chicken Breasts, finely sliced
1 Red Onion, finely sliced
1 Red Pepper, finely sliced
12 Spears Asparagus, finely sliced
8 Tender Stem Broccoli, cut into pieces
250g Chestnut Mushrooms Sliced
1 Red Chilli, finely sliced
1 Clove Garlic, sliced
1in Fresh Ginger, finely chopped
5 Nests of Fine Egg Noodles
1 tbsp Top Quality Black Bean Paste – the Chinese supermarket one! Mix this with 2 tbsp water
2 tbsp Light Soy Sauce
Chicken Stock Cube
Pure Coconut Oil
Begin with the noodles. Bring 2 litres of water to the boil, add the noodles and boil for one minute.
Add the broccoli and boil for a further three mins.
Drain and set aside.
Add some coconut oil to a wok (I try to get away with as little as possible) heat well and add the chicken.
Stir fry until well browned then remove.
Heat a touch more oil and tip in the rest of the veg, garlic and ginger and quickly stir fry for a couple of mins. Add a dash of water to prevent them burning. It keeps it healthier as it requires less oil. A kind of steam, stir fry approach!
Return the chicken to the wok and heat through.
Add the soy and the black bean mixture and stir well.
Finally tip in the noodles and broccoli and make sure it is well combined.
You may need to add a dash of water to loosen.
Put in a bowl and top with chilli. Simple and delish!