Ahhh… the stir fry! This recipe takes me back some years. It reminds me of my uni days. Between my insanely busy assignment schedules, part time job and going out a girl HAS GOT TO EAT!. You could say that this was my proper “go” at cooking something from scratch and not relying on chocolate bars, coffee and crisps. This little beauty has been my side kick ever since and I still rely on it whenever time is in short supplies. In my eyes it is the starting point of the amateur food maker as it is extremely simple, customisable and once made, gives you a new found confidence that this cooking business might not be that hard after all.
So whether you are just starting out or are a busy bee looking for a hearty healthy meal that takes no time to make then give this a go and tell me what you think.
Makes around 4 portions
2 garlic cloves (add more if you love your garlic)
2 tablespoons of toasted sesame oil
2 tablespoons of light soy sauce (you can add more if you like your food salty)
1 chicken breast (diced)
1 packet of chopped vegs (completely your choice)
1 bag of vermicelli noodles
Get your wok ready by placing it on medium heat. Now if you do not have a wok any large pan will do. Add the toasted sesame oil to it and the crushed garlic cloves (crush them with the side of the knife blade rather than chopping).
Allow the garlic to fry in the oil for about 1-2 mins. Add your diced chicken breast and cook until golden brown and then tip in your veg. Cook for an extra 5-10 mins but make sure you stir it regularly.
Once you’ve done that add your vermicelli noodles and soy sauce and stir making sure all your ingredients are coated in the juices. Cook for an additional 5-10 mins and serve! If you have leftovers you can have it the next day provided that you store it in the fridge overnight.