Fried noodle, chicken and bok choy

One of my favourite things to do in life is cook! I inherited this from my wonderful mother who always taught me to read a recipe in its entirety three times before you start. To this day, I even re-read recipes I know by heart before I start (just in case). I think a very important thing with cooking is to cook because you want to, not because you have to. I also love making new wonderful things to impress my better half and to this day haven't really come across a meal that he hasn't devoured!!

I often bring my leftovers into work and have people ask "what's that amazing smell" so I have decided to share some of my favourite recipes on this blog. Please be ware that most of these are from somebody elses recipes so I will always cite where I have got it from to give the creator the true credit they deserve. Most of the time I will tweak things a little bit so look out for my handy hints along the way!

The first recipe I am sharing is a fried noodle and chicken dish - one of our absolute favourites that we pretty much fight over the leftovers!! My better half and I recently visited Japan so I got a lot of inspiration to cook more simple yet flavoursome asian dishes. Please note these dishes are always enjoyed better with chopsticks!!!

ENJOY!

Ingredients:

250g dried rice stick noodles

1 tablespoon peanut oil

3 eggs, beaten lightly

1 medium brown onion, chopped finely

2 cloves of garlic, crushed

2cm piece fresh ginger, grated

500g chicken mince

500g baby bok choy (or regular), chopped coarsely

¼ cup soy sauce

3 tbsp oyster sauce

½ cup chopped fresh coriander

3 cups (240g) bean sprouts

Method:

1.    Place noodles in a large heatproof bowl; cover with bowling water and stand for 5 minutes or until tender, then drain.

2.    Add a little oil to the headed wok. Add half of the egg, swirl to cover base of wok and cook until set. Remove omelette from wok and repeat the process with remaining egg. After omelette has cooled, roll tightly and slice thinly.

3.    Heat remaining oil in wok, stir fry onion, garlic and ginger until onion softens. Add the chicken and stir fry until cooked through. Add bok choy, soy sauce and coriander, stir fry until bok choy is tender. Stir in noodles, omelette, sprouts and oyster sauce and mix until all combined and heated through.

Recipe courtesy of Australian Women’s Weekly Fast Chicken but tweaked to perfection by me!