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Chicken Noodle Wok Special

April 4, 2015

Buffet Blues

Everyone knows that to prepare for a buffet you cannot eat too much during the day so you can fit as much in for the buffet to really get your money’s worth.  It’s just what we do! So if you go to a buffet and the buffet is closed the visitors are going to grumble as much as their bellies.  I mean if a water pipe has burst then it should be on the website! BA!  Buffets usually include Chinese-style food so in my own kitchen I made a quick filling and yummy takeaway fast food substitute.  My tummy and I were satisfied, plus I got to tick off another recipe from my Nigella Cookbook.  Hurray.

This recipe was adapted from Nigella Lawson’s Nigella Kitchen (Chatto & Windus, 2014).

IMG_2412

Ingredients:

sunflower oil, 2 chicken breast fillets, 1 large egg, 1 onion (peeled and chopped), 150g noodles, 2 cups of mixed vegetables, 2 tbsps soy sauce, 1 tsp black bean paste, 1 tsp Chinese 5 spice, salt and pepper.

Method:

1. Bake the chicken in the oven after drizzling a little oil over it.
2. When the chicken has cooked cut into smaller pieces and set aside.
3. While the chicken is baking start to cook the noodles and scramble the egg.
4. Drain the noodles and set the eggs aside with the chicken.
5. In a wok pour in about 2 tbsps of oil and set to a low – medium heat.
6. Fry the onion and vegetables when soft add the noodles and protien.
7. Add the seasonings mixing frequently.
8. When heated through season to taste.

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From → Main Meals

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