If you prepare the vegetable chopping this takes about 10 mins to make. Ah, I can hear a sigh of relief. It is not a particularly sophisticated dish and might not beat the competition to a Saturday dinner but it works a treat on a Thursday when the weariness starts kicking in. Everybody eats and for the adventurous there is a jar of sambal oelek to cleanse the taste buds.
Ingredients
Medium sized egg noodles
4 chicken fillets
2 carrots
2 handfuls of mange tout
1 red onion
2 cloves of garlic
2 mini courgettes
a neutral oil like rapeseed oil
1 lime (another to serve if you like)
1 thumb size fresh ginger
1 tsp coriander seeds
1 tbsp soy sauce
1 tbsp fish sauce
1 tbsp sugar
2 handfuls of cashews to serve
fresh coriander (for those who like it)
Sambal oelek to serve
Preparation
Peel and slice the carrots, onion and garlic finely. Slice the mange tout on the diagonal, slice the courgettes finely. Peel the ginger and grate it, then squeeze the juice out and discard the fibrous left-overs. Grind the coriander seeds in a pestle and mortar. Chop the chicken fillets in smallish bits.
Fill the kettle with water once it is boiling pour it into a pan and add the noodles. Cook according to instructions, then drain and cover with a lid.
Heat a frying pan and roast the cashews for a few minutes. Remove the cashews and pour in some rapeseed oil, add the chicken and season with salt. Cook for a few minutes, then remove, pour in some more oil and add the vegetables. Cook for a few minutes and then add back the chicken, ginger juice, coriander seeds, soy sauce, fish sauce and sugar. Cook for a few minutes then mix in the cooked noodles. Serve with cashews and fresh coriander.
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