A stir fry and a Broth
The beauty of this dish is two-fold:
Each of the spices and condiments added can be adjusted, for example the chilli, ginger and soy sauce, to alter the flavour focus, and this can be transformed from a stir-fry, into a broth, with the addition of just water, a little more soy sauce and stock. And a third, excellent reason is that once you’ve assembled your ingredients, the process is so quick, you’ll be bound to have a meal on the plate, so packed with flavour you’ll want to sing your own praises (and I insist you do!), in under 20 minutes.
“Noodles!!” Sing it! (Have Doctor Alban Sing Hallelujah in mind)
This is a version of a recipe I have been making for years.
Spicy Thai Chicken Noodle Stir-Fry
photo property of foodandthefabulous
4 chicken breasts, flattened with a mallet and cut into thin strips, marinated in following:
1 tsp crushed ginger and garlic, 1 tbsp soy sauce, overnight if possible
80g fine green beans, cut in half
2 shallots (5-6 salad onions) chopped
½ medium yellow pepper, cored and cut into strips
½ medium red pepper: same treatment as above
2 small chillies, chopped (de-seed to decrease heat, if preferred)
Few tbsps soy sauce (to taste)
1 tsp fish sauce
2 dried lime leaves, crushed
3 cm ginger, cut into fine match sticks
180 g soba noodles, boiled for 4 minutes and drained. Reserve 2 cups of this water, if you want to make the broth. *ramen, pad thai and rice noodles will work well too*
1 tbsp groundnut oil (olive and canola are also fine)
In a wok heat the oil on a high heat. Stir frying is all about high temperatures and quick cooking. (Ideal for the tired and hungry!)
Add the shallot, ginger and chillies. After 20 seconds, add the chicken and stir. In keeping with its name, you must stir constantly, but allowing the chicken to brown as you do. If you find the chicken starting to release juices and ‘stew’ instead of fry, turn up the heat a little.
Add crushed lime leaves. You could leave it whole. I think crushing the leaf allows its aromatic perfume to permeate the entire dish.
Add the peppers, beans, soy and fish sauce and stir around. Add noodles.
Taste and adjust seasoning if necessary.
I served with roasted peanuts and snipped salad onions.
Spicy Thai Chicken Broth
photo property of foodandthefabulous.com
Add 2 cups of the reserved water, to the stir fry, and cook on high heat, just until water boils.
Add 1 tablespoon soy sauce and 3 teaspoon liquid stock (chicken or vegetable) If you’re using a stock powder or cube, please adjust according to taste.
Serve in bowls with a few drops of sesame oil and garnish with coriander (cilantro)
Quick, flavoursome and hearty: these are favourites I always return to, tweaking the flavourings according to the mood and the day.
I have used prawn and white fish as well. I’m yet to try with beef or lamb.
They’d also be fantastic.