Stir fried noodles with Chicken and oyster mushrooms2015-11-24
- Yield : 250 gms
- Servings : 3
- Prep Time : 10m
- Cook Time : 20m
- Ready In : 30m
The ultimate comfort food
Noodles have always been comfort food for me. I grew up in India, and a date with friends during our college dates typically entailed eating stir fried noodles at a road side joint.
When I started cooking I ended up making them with my memory of how that street side vendor cooked it and they turned out good. Stir fried noodles is one such recipe, just throw together ingredients, and fry them and things will rarely go wrong – oh they do go wrong if you try to put garam masala. Trust me, I have tried. But this is one of my successful recipes using broccoli, oyster mushrooms, green vegetables and chicken to make an easy and delightful stir fried noodles.
Stir frying is a Chinese cooking technique in which ingredients are fried in a small amount of very hot oil while being stirred in a wok. The technique originated in China and in recent centuries has spread into other parts of Asia and the West. Many claim that this quick, hot cooking seals in the flavors of the foods, as well as preserving their color and texture. Stir frying and Chinese food have been recommended as both healthy and appealing for their skillful use of vegetables, meats, and fish which are moderate in their fat content and sauces which are not overly rich, provided calories are kept at a reasonable level. In the West, stir fry spread from Chinese family and restaurant kitchens into general use. One popular cookbook noted that in the “health-conscious 1970s” suddenly it seemed that “everyone was buying a wok, and stir frying remained popular because it was quick.” Many families had difficulty fitting a family dinner into their crowded schedules but found that stir fry could be prepared in as little as fifteen minutes.
- Noodles 250 gm packet
- Boneless chicken 150 gm cut into bite size pieces
- Garlic 1 Tbsp crushed
- Onions 1 medium sized chopped
- Broccoli 1 small florette
- Oyster mushrooms 150 gms
- Carrots 2 cut and par boiled
- Beans 5-6 cut and par boiled
- Peas 1/2 cup par boiled
- Oyster Sauce 1.5 Tbsp
- Chili paste 1/2 Tbsp
- Garlic paste 1/2 Tbsp
- Fish Sauce 1 Tbsp
- Lemon grass 2-3 leaves cut and crushed slightly
- Salt to taste
- Oil 2-3 Tbsp
Cook noodles as per packet instructions. Transfer into a large plate, separate them with a fork.
Stir-fry chicken in heated lightly oiled wok or large frying pan, in batches, until browned all over and cooked through. Remove and keep aside.
In the same pan, add more oil, fry onion, garlic and after a minute or so add broccoli and oyster mushrooms. Allow them to cook. Add par boiled carrots, beans and peas to the pan and sprinkle some salt. Add 1.5 Tbsp of oyster sauce, stir to mix well. When the vegetables are just tender, remove and keep aside.
In a large wok, add 1 Tbsp oil tip in chicken, add 1/2 tsp oyster sauce and 1 tbsp chill and garlic paste. Add noodles, and fry them well on high heat. After the noodles are well coated and look fried, add the vegetables and 1 Tbsp fish sauce. Keep stirring and mix everything well.
Remove in a plate and garnish with some lemon grass.
Serve hot. This is a one dish meal.