Hold on to your computer, because today we’re going east!
What I love about stir-fries is that they are so incredibly versatile. You can adapt it to anything – season, region, personal preferences… the list is endless. I have used green peppers and baby sweetcorn in mine as I find they compliment each other; plus, it looks very summery! Of course you could use pork or beef instead of chicken, but as chicken tends to have a more neutral taste it is a good base for any flavours you want to try.
I have mentioned using cashew nuts in my video – if you do, make sure you buy unsalted cashews, as you don’t want to ruin your dish with them. Some people recommend toasting them beforehand – if you have time, by all means feel free to do so. I don’t usually toast them myself and I find they taste just as delicious! If you want to include more authentic flavours, try including some spring onions or finely chopped ginger, and if you’re feeling adventurous, go for some fresh chilli and lemongrass! You can use a stir fry sauce in your recipe, such as sweet & sour, or a black bean sauce, but I would suggest you substitute the noodles with rice, as rice offers more surface for the sauce to stick to. If you have some time on your hands and want to be a bit fancy, try marinating the chicken before frying it!
For this recipe you will need:
250g chicken, diced
1 pack baby sweetcorn
1 green pepper
125g medium egg noodles (equals to 2 ‘nests’)
Dark soy sauce, dried chilli to taste
Watch the video for instructions, and do get in touch if you have any questions, as silly as you think they might be!
Antonia Landi for the Useful Times.