Recipe and photo credit @the.glitter.grater *
3 pieces chicken fillet cut into thin strips 3 teaspoon crushed garlic1 teaspoon red chilli paste 1 teaspoon saltCrack of black pepper 1 teaspoon red chilli powder Zeal ½ onion sliced finely
In a big bowl wash, drain and combine the following:½ green pepper julienned ½ red pepper julienned ½ yellow pepper julienned 1 carrot julienned ¼ cup sweet corn kernels Broccoli florets cut into pieces Cauliflower florets cut into pieces ¾ punnet mushrooms sliced
Sauce:¼ cup soya sauce2 tablespoons Nando medium sauce1 tablespoon any hot sauce (Combine the above) 2-3 tablespoons mushroom soup dissolved into a little water and some soya sauce.
4-5 blocks of egg noodles cooked and drained and set aside until needed.
Garnishing:Handful of sliced chivesBlack sesame seeds Chilli flakes
1.) heat some olive oil in a pan until hot and add in 2 teaspoon garlic and onions and fry for a few minutes. 2.) add in the chicken strips with salt, pepper, 1 teaspoon garlic, chilli paste, cracked pepper and chilli powder and fry until cooked and dry. Take off heat and set aside 3.) in a separate pan or wok drizzle some olive oil and stir fry the veggies a little at a time with a little sprinkle of zeal for a few minutes( they will be still slightly crunchy and colourful but cooked through). Do not over stir fry them or else they will Become limp and colourless. Remove from pan and place into the pan with chicken. 4.) place the veggies and chicken back onto the stove and add in the soya sauce, Nando medium sauce to the peri peri sauce and mix through. 5.) lower heat and add in the mushroom soup mixture and quickly mix into the veggies and chicken and switch of the heat.6.) mix in the noodles and garnish 7.) you may add more soya sauce mixture and mushroom soup mixture if you would like it saucier.
22 Nov 2018