Cookbook: Fast Chicken by The Australian Women’s Weekly
I have fallen behind in my posting – I really don’t know where all my spare time goes! I think I have also partly lost my blogging mojo and blogging has become a bit of a chore rather than something I enjoy! Not to worry though, I’m sure I’ll find my motivation again once I get back into it and life quietens down a bit.
Another thing I have to do is more forward planning for the Cookbook Challenge. I always do a last minute flick through cookbooks to find a recipe for that weeks’ challenge, when really I should be picking out recipes in advance since we already know the upcoming themes. As a result, I just randomly pick a recipe for the week and then afterwards find a recipe I would have rather done and blogged about! I am finding I am using my cookbooks more, though not necessarily always blogging about it. One useful thing I make sure I always do is put a post-it note on every recipe I make, listing when I made it, what I did differently from the original recipe, what I thought of it and what I would change next time if I were to make it again.
I flipped through my Fast Chicken cookbook and chose a rice noodle recipe. The fresh rice noodles (not vermicelli) are my favourite noodles. I normally have my noodles with either chicken or minced pork, never both at the same time so I thought this recipe would be an interesting one to try. I halved the original recipe and left out the bean sprouts, using choy sum instead. Choy sum is a Chinese vegetable available at Asian grocery stores.
Chicken, pork & rice noodle stir fry
1 tbsp + 1 tsp white sugar
2 tbsp mild chilli sauce (I used 1 tbsp sriracha chilli sauce)
1 tbsp + 1 tsp fish sauce
2 tsp light soy sauce
2 tsp tomato sauce
250 thigh fillet, sliced
500g fresh rice noodle
300g pork mince
½ brown onion, sliced (I used red onion)
2 cloves garlic, crushed
Bunch of choy sum vegetables, leaves only, chopped
Oil for frying
1. Combine sugar and sauces in large bowl with chicken.
2. Place noodles in a colander and pour over some hot water to soften the noodles slightly.
3. Drain chicken mixture and reserve marinade.
4. Heat oil in a wok and stir fry chicken until chicken is browned all over and cooked through. Remove from wok and set aside.
5. Heat more oil in a wok (or use oil left over from chicken) and add onions and garlic, then add pork, breaking it up as it cooks. Stir fry until pork is cooked through. Remove from wok and set aside with chicken.
6. Leaving the oil from the pork in the wok, add in noodles with the reserved marinade. Stir fry for a minute or two before adding back the chicken and pork, as well as the choy sum vegetables. Stir fry until choy sum has wilted.
Results: The noodles were quick enough to prepare for a weeknight meal with ingredients I am likely to have at home. They had a high ingredients to noodle ratio, unlike when you get takeaway noodles! They had quite a kick from the chilli sauce and a slight tang. Hubby didn’t particularly like them and I think it is because it had no identifiable flavour that he was used to.
Would I make it again? No, while I quite liked the noodles, hubby didn’t and I wouldn’t be bothered making them for myself.
Over & Out, Rilsta xx