I’ve said it before, and I’ll say it again. And again. And maybe a third time. I could eat noodles every day. They’re so amazingly versatile. They’re delicious. They’re easy to make. And let’s be honest, eating with chopsticks is just fun.
Some nights, you need supper on the table in under 20 minutes, you don’t want to compromise on flavour, and you need to please a crowd – enter the almighty stir fry to the rescue. “Fast Food’ done right. This recipe is for those nights. We rock noodle night at our house at least once a week, and this is a fav of ours.
Honey Garlic Stir Fry
Serves 4
1/4 cup soy sauce
1/2 cup mirin
1 teaspoon sesame oil
1 or 2 finely diced Bird’s Eye chili
1 teaspoon sesame seeds
4 cloves finely sliced garlic
1 tablespoon honey 500g chow mein noodles
1 bunch green onions (scallions) chopped
1 chicken breast, sliced into thin strips
1 cup sweet red peppers, julienned
1 cup carrots, julienned
1 cup kale, finely diced
1 tbsp. finely diced ginger
1 lime
2 tbsp. vegetable oil
Bunch of cilantro
In a large bowl, combine soy sauce, mirin, sesame oil, diced chillies, & sesame seeds. Finely dice your garlic and add it, along with the honey to your sauce. Whisk to combine. Bring a pot of water to a rolling bowl, and cook your noodles for a couple minutes. You want them to be firm, but slightly softened. Drain, toss in a few drops of oil, and set aside.
Heat 2 tablespoons of oil in a pan or wok on high heat. When hot, add your chicken, and fry for 4 minutes, tossing every 30 seconds. Throw in your carrots and cook for 2 minutes. Add your noodles, red pepper, and ginger, toss together, and stirfry for a couple minutes longer.
Pour in your sauce, and cook for about 1 minute, making sure that the noodles are completely coated in sauce. Add your scallions, juice of 1 lime, and toss to combine. Top with a few springs of cilantro.
Eat Delicious.
