Chicken Stir Fry with Hokkien Noodles

This is my 100th post on The Economic Foodie! Just wanted to start off by saying thank you to everyone who follows my blog and has tried out some of my recipes! I really appreciate your support and thoroughly enjoy engaging with the food blogging community. 

If you have been following me for a bit, you will know from my previous posts that I cook family dinner every Sunday. This is a great chance for me to refine my cooking skills as well as learn new ones. Surprisingly, I have never really cooked stir fry until the last week! It’s not because I don’t enjoy them or think they are overly difficult, it’s just one that slipped down the to do list until now.

I have now started study again and I am incredibly time poor. I still hope to keep my passionate hobby of cooking alive during this time and Sundays will be a standing reservation for me in my kitchen. However I will now be trying out recipes and experimenting with dishes that I can make in less than an hour and with the least amount of washing up as possible (since Sundays are also my dishes night at home).

Alas, stir fry! I have based this on the way my mum prepares hers but with a few minor tweaks. There is loads of veg and very minimal prep involved. It is also an easy recipe to make extra serves which works perfectly for work lunch the next day!

Alright, enough story telling. Time for noodles!

Chicken Stir Fry with Hokkien Noodles (serves 5)

What you’re going to need 

500 g chicken thighs, sliced into strips

400 g hokkien noodles

bunch brocollini, stems trimmed

100-200 g asian mushrooms (I used Enoki but you can use shiitake or oyster if you prefer)

1 bunch bok choy

8 baby corns, chopped in half

small handful snowpeas

1/4 cup oyster sauce

3 tablespoons light soy sauce

peanut oil for frying

Method

  1. In a wok on a high heat, heat up around 2 tablespoons of peanut oil. Once hot, cook the chicken until cooked through (~5 minutes). Remove from wok and set aside.
  2. Heat up one tablespoon of peanut oil.. Once hot, add all the veggies and cook for 2-3 minutes until they have shrunk and are almost cooked through.
  3. Add back in the chicken as well as the sauces. Mix well.
  4. Lastly stir through the noodles (I used noodles that do not require pre cooking). Mix well until sauce coats the noodles and everything is evenly mixed.
  5. Serve hot!

Chicken Stir Fry

 

 

 

Satay Sauce

So I’m absolutely obsessed with satay! We never have it at home because my family thinks that coconut or anything coconut related is the sworn enemy for some reason (basically, they just hate the taste of it). Anyway, managed to prepare a satay sauce WITHOUT the coconut and it still tastes awesome.

What you’re going to need

Satay sauce

2 heaped tablespoons crunchy peanut butter

1/4 brown onion, diced

1 clove garlic

Juice of 1 lime

1/2 cup water

1/2 -1 teaspoon brown sugar, to taste

1/2 teaspoon rice wine vinegar

Oil, to cook onions and garlic

Method

1. Heat up your oil in a saucepan and soften the onions for about 2-3 minutes on a medium heat. Add the garlic and continue cooking until aromatic.

2. Remove from heat and add the peanut butter and stir until combined.

3. Turn down heat to low and add the rest of your ingredients and stir until all are combined and sauce has thickened.  Yields just over 1/2 cup.

Below we have the finished product on the left. On the right, I used it to make one of favourite Thai dishes ~ Satay Chicken. I served it with lightly seasoned quinoa.

Super Simple Chicken Rice Paper Rolls

So the last two times I’ve eaten out recently, I have ventured to Thai restaurants in Newtown, Sydney. No complaints! However, they do tend to pack it on with the oil and leave you with the “heavy” feeling afterwards (may just be the case of consumption of too many noodles). So, since I seem to never make it home in time for dinner these days, I’ve had to get create on the meal front in order to nourish myself in a healthy manner (but a tasty manner too).

So here is the first of what I’ve whipped up this week.

Chicken Rice Paper Rolls 

Super duper easy and perfect lunch prep for non morning people like myself. Rice paper rolls are so versatile you can basically put whatever filling you like in them and they’ll still taste delish. Here’s what I put in for these ones ~ I’m in the process of work shopping some marinades for the chicken just to give them an edge.

What you’re going to need

4 rice paper roll sheets

100 grams cooked chicken breast, shredded

1/2 carrot, grated

2 baby cucumbers (or 1 normal size one is fine also), grated

1/2 zucchini, grated

salt and pepper to season

Assembly

1. To cook the rice paper rolls and to make them soft, heat up some water to 60 degrees (my kettle at home is semi high tech so there’s a setting for this, but if you don’t have a semi tech kettle, then the water just has to be warm enough to soften the sheets but not too hot because you will burn yourself). Submerge sheet in the water for about 30 seconds.

2. Lay your sheet on a chopping board and place your ingredients slightly off centre just so you have plenty of rolling room with the sheet.

3. Fold the lower side of the sheet over your ingredients and roll once, then tuck in the sides before rolling again until the sheet is altogether.

4. Repeat until you run out of filling!

5. Serve with light soy sauce!

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