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SPICY CHICKEN STIR-FRY WITH EGG NOODLES RECIPE

Hub-UK first came into existence back in May 2000. Seems a long time ago now!

Back then the internet was a very different place with much more of an amateur feel to it. In a lot of ways it was a pleasanter and more friendly place to hang out. For those of us interested in food and cooking it was a great opportunity to chat and share ideas with people living in other parts of the world.

It was also a time when everyone involved in cooking, whether they were just a keen amateur, a busy mum, a grandmother with a lifetime of kitchen experience or a professional chef just starting a career in the kitchen or one who was an old hand working at the stove, was happy to share recipes so others could enjoy them.

A lot of the details of who contributed the recipe, or the history of the recipe, have either become blurred or disappeared over the years but the recipes are still worthwhile either in their own right or for the inspiration they might give.

This recipe came from Dancer and Graphic artist Martin James, who was originally from New Zealand. At the time he was contributing recipes to Hub-UK he was living in Copenhagen where he was the principal Dancer with The Royal Danish Ballet.

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to make bread - www.cookingholidays.co.uk

Ingredients

250g (8oz) dried egg noodles
2 tablespoons oil
500g (16oz) chicken thigh fillets
2 cloves garlic, crushed
1/2 teaspoon five spice powder
1/2 teaspoon ground cumin
1/2 teaspoon ground curry powder
1 to 2 small fresh red chilli, chopped finely
1 medium red pepper, chopped
6 green onions, sliced
3 teaspoons sesame oil
2 tablespoons light soy sauce

Method

  • Cook noodles in large pan of boiling water, uncovered, until just tender; drain.
  • Add half the oil to noodles, toss gently.
  • Cut chicken into thin strips.
  • Heat remaining oil in wak or pan and stir-fry garlic, spices, chilli and chicken for about 5 minutes or until chicken is almost tender.
  • Stir in red pepper and stir-fry for 1 minute.
  • Stir in noodles, onion, sesame oil and sauce, stir-fry until heated through.

Serves 4

Martin James

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