What you need2 shallots 450g Fat noodles (ready to add to a wok) 2 limes 2 Chicken breasts Mini broccoli or Pak choi 2 Carrots A handful of roasted peanuts crushed 2 eggs 3 tbsp fish sauce 3 tbsp rice wine vinegar 1 tsp soy sauce 3 tbsp brown sugar 2 tbsp sesame oil 1tsp salt 1tbsp ginger paste or grated fresh ginger What you do1.Slice chicken breasts into small pieces
2. Put 1 tsp of salt into a small pan 3. Add chicken to the pan and cover with boiling water 4. Gently poach chicken until cooked through, this will take about 5 mins 5. Leave the chicken to cool 6. Prepare the vegetables 7. Chop the shallots into small pieces 8. Chop the carrots into small pieces 9. Chop the pak choi into small slices 10. Prepare the sauce 11. Add the fish sauce, rice wine vinegar, sugar and soy sauce to a small bowl and mix well 12. Whisk the eggs together in small bowl 13. Heat up the wok and add 2 tbsp of sesame oil 14. Add the chicken and stir fry until brown 15. Put chicken onto a side plate 16. Add prawns to the wok and stir fry 17. Put prawns onto side plate 18. Add the shallots and cook for 2 mins 19. Add the ginger stir well 20. Add carrots and pakchoi and stir well 21. Move everything to one side of the wok 22. Add eggs and scramble 23. Add noodles and stir well with everything 24. Add the sauce and stir well 25. Pour over juice of 1 lime 26.Serve and sprinkle with crushed peanuts and wedges of lime Enjoy! I have been making this every Thursday at college with my friend Katie. We add red chilli and garlic to our recipe.
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AuthorLexie Adamson, aged 20 Archives
April 2023
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