Sunday 17th July 2011
I think I mentioned last week that I found my son, Zephyrus, browsing through a cookbook, & that he told me of his plans to make a starter, a main & a dessert. Well, it wasn’t quite made when he wanted but we did eventually get round to doing it. Well…I say we, but he kind of lost interest after he had chopped up all the ingredients and went to jump around on his bed instead, leaving me to throw it all into the pot.
The end result was much better than I had anticipated.
He chopped up 4 spring onions, a couple of cloves of garlic, about 12 mushrooms & a whole red pepper into bit-sized pieces while I put the kettle on. Then I gave him 2 chicken breasts to do the same thing with. In the meantime I grated the rind of a lemon before giving it to him to juice. Once the kettle was boiled I put 250ml of boiling water & a stock cube in a jug and got Zephy to stir it until it had dissolved. Then he added a splash if soy sauce, a pinch of sugar & I put in a pinch of chilli flakes. Didn’t want him to then go and rub him eyes. Boy that chilli can smart!
After that he buzzed off. 😉
Not surprisingly really, all that chopping must have knocked him out.
At this point I threw the veg & chicken into the wok with a little sesame oil & cooked it until the chicken went white. You could substitute the chicken for a vegetarian equal or even do it without.
Then I added the stock with the chilli flakes, sugar, soy sauce, lemon juice & rind. When it was boiling, I turned it down to low & left it to cook for 2 minute. I broke up the egg noodles, about 200g, and mixed them into the wok. You have to put a lid on and leave it for about 3 more minutes.
I thought that it was going to be wet & soupy but the noodles & the chicken soaked up all the stock which made it beautifully tender.
I’m sure we’ll be making this again. 🙂