Chicken rice noodles

Another weeknight favourite in our house, this doesn’t take long to make and has enough vegies in it to make you feel good about eating it.

Ingredients

1 chicken breast fillet, thinly sliced

¼ pack wide flat rice noodles 

2 sticks celery sliced on the diagonal

2 cups sliced vegies.  I like to use green vegies – purely from an aesthetic point of view.  Zucchini, beans, broccoli, asparagus and cauliflower are all great.

4 dried shiitake mushrooms, soaked in boiling water for 20 minutes, stems removed and finely sliced

1 egg

4 spring onions

2 cloves garlic crushed

2 tsp grated fresh ginger

1 tblsp black bean sauce

2 tblsp soy sauce

1 tblsp sambal oelek

1 tsp fish sauce

¼ cup chicken stock

Method

First put some water on for your rice noodles.  Time wise you want to have it boiling and ready to go when you start stir frying the vege.

Heat a little oil in wok and brown chicken.  Remove and set aside.

Beat egg and season with salt and pepper.  Cook in wok as a flat pancake.  When cool roll up and then slice thinly.

Heat a little more oil in the wok and starting stir frying your vegies.  Start with the celery and add the others in order of how long they will take to cook. Now that they are underway, cook your noodles according to the instructions on the pack.  Don’t overcook, as the residual heat and later stir frying will keep cooking them.

Mix the stock, soy sauce, black bean sauce, sambal, fish sauce, garlic and ginger together.

When the vegies are almost done, return chicken to wok along with all the noodles.  Add the sauce mixture and stir through well so that everything is coated and the noodles are evenly distributed.  When the sauce starts to thicken add your spring onions and toss them through.

Plate it up and garnish with the sliced egg and some fresh coriander leaves.

A nice match for this is a Semillion Sauvignon Blanc.

Serves 4