I very seldom make a stir fry, mainly because there is also a million different vegetables that are required to be cut into tiny strips and then added to the dish and and and… who has time to chop chop and chop?
I came across this stir fry recipe in “Mary Berry’s complete cookbook,” I was realy intrigued by the ingredients, so little and the only chopping that was really required was the carrots, but that is where the mandeline came into good use.
This recipe also gave me the opportunity to try out Jamie Olivier’s trick to keeping pasta moist and preventing it from sticking together.
This recipe is of course an adaption from Mary’s, hers used bean sprouts and springs onions, my dad read bean sprouts and he had already made up his mind that there was no way he was going to eat it. So I had to opt for the familiar and use noodles.
- 400g x chicken fillets, cut into strips and then sliced diagonally.
- 2 x Tbsp mild curry powder.
- Salt and pepper to season.
- 250g x carrots, sliced.
- 1 x onion, sliced.
- 3 x tbsp. cooking oil.
- 200g x baby corn, broken into pieces.
- 200g x sugar snap peas.
- 3 x tbsp. lemon juice.
- 2 x tbsp. honey.
- 1cm of fresh ginger, thinly sliced.
- 250g x noodles.
- Chives to garnish.
- Put the noodles on to cook as per the packet instructions.
- In a bowl, add the chicken, sesoning and the curry powder.
- Toss to ensure that all the chicken pieces are coated and set aside.
- Heat the oil in your wok.
- Add the chicken pieces and allow the chicken to evenly brown all over.
- Add your veg and toss allow to cook for 5 minutes.
- Add the lemon juice, honey and sliced ginger, stir and cook till all the juices have cooked away.
- Add the noodles, as per Jamie Oliver’s instructions, do not drain the noodles, just use a pair of tongs and lift the noodles straight out of the boiling water and plop them into you wok.
- Allow the noodles to get hot and all the juices to cook away.
- Garnish with chopped chives.