How goes it?
Let’s talk about Wednesday. Midweek. Hump day. Whatever you like to refer to it as, it’s the point at which you’re past the biggest hurdle of the week, with Friday looming on the horizon. From there on, it’s easier to get through the week, you become hopeful of a speeding your way, painlessly, to the finish line: glorious Friday afternoon. I don’t know about you guys, but this is also the point at which all my good intentions for eating well usually also go down the drain. It’s the day I’m most likely to say “screw it, let’s get a pizza!” and from there a downward spiral ensues…
Not this week though! No, sir. This week I was triumphant in being resolute. Instead, I whipped up this amaaazing number. Thick, chewy stir-fried udon noodles with lots of lovely crisp veges and plenty of chicken. And you know what, since then, I’ve found myself dreaming about it. Lame, I know. But I can not wait to make (and annihilate) some more!
P.S. Don’t be like me though, don’t forget to toss in some sliced mushrooms , which you bought specifically for the stir fry and forgot about until you put the first forkful in your mouth and noticed something missing… Chestnut / shiitake will work perfectly.
- Soy sauce
- Sesame oil
- Oyster sauce
- Rice wine vinegar
- Chilli flakes
- Chinese five spice
- A third of a head of broccoli
- Half a small red onion
- 2 spring onions
- 1 red chilli (obviously, cos I’m a wimp I picked these out and shuffled them to the side of my plate)
- 4 chestnut mushrooms
- Baby sweetcorns
- 8 baby mangetouts
- 1 chicken breast
- Sesame seeds
- Olive oil
- 2 packets of udon noodles
- Rinse and chop up all the vegetables as desired and set aside.
- Slice the chicken breast into small cubes – add a glug of olive oil, a tablespoon of lime juice and a teaspoon of five spice. Rub in to distribute evenly.
- Mince two cloves of garlic and finely chop about the same volume of chopped ginger.
- Add to the garlic and ginger the following: 4 tablespoons of soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of rice wine vinegar, 2 tablespoons of sesame oil, 1 tablespoon of honey, 2 tablespoons of cold water, and a dash of dried chilli flakes. Stir well to combine.
- Add the noodles to a pot of boiling water and cook for two to three minutes (following the instructions on the packet). Drain, and douse in cold water to stop them cooking further. Drain the cold water and set aside.
- In a small frying pan, cook off the chicken until white through the centre.
- Meanwhile, add two tablespoons of olive oil to a hot wok before adding in your prepared vegetables, reserving a few spring onions. Stir regularly.
- Once the chicken is done cooking, transfer to the wok along with the prepared sauce, cooked noodles and mix well to combine.
- Heat through and cook for around two minutes until the excess sauce evaporates.
- Serve steaming hot, topped with some sesame seeds and the reserved spring onions.