1 packet straight-to-wok noodles (or use dried)
1 packet stir-fry vegetable mix. Or make your own, but I tend to buy as I like beansprouts and the various mixes have about the right amount.
2 large cloves garlic
1 chilli pepper
1 piece root ginger, or use those frozen grated chunks
1 tsp (15 ml) stir-fry oil or use your usual cooking oil
1 packet pre-cooked chicken pieces (plain or Chinese-style, if available)
1.5 litres chicken stock (I used a Knorr Stock-pot in 1.5 litres water)
1 tbs (15 ml) Chinese rice wine or dry sherry
1 tbs each dark and light soya sauces
Chinese 5-spice mix and/or other Chinese seasoning
Chop the chilli and garlic. Put the stir-fry oil in a wok, and stir-fry all the vegetables for a minute or two. Add the noodles, seasoning and the boiling stock, and bring back to the boil. If using dried noodles, allow to simmer for 2-3 minutes, otherwise it's ready to serve. Place a few pieces of cooked chicken in the bottom of a large soup mug or bowl, add noodles/vegetables and stock.
I do it that way because it keeps the chicken fresher. You could, of course, use raw chicken and stir-fry it before you add the veg, and I very often do if making a main meal stir-fry but this way is quicker for lunch!
Food Diary for Monday 21 February 2011
Breakfast: Tea, Boursin, carrot and swede sandwich (sounds vile, but actually very nice
Lunch: Chinese chicken and noodle soup; piece of Gouda; slice Barm brack and butter; moar soup....
Snack: Cinnamon and raisin bagel with cream cheese
Supper: As on Sunday, except courgettes instead of butternut squash.
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