CHICKEN STIR-FRY WITH EGG NOODLES
first came into existence back in May 2000. Seems a
long time ago now!
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.
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.
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.
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.
(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
noodles in large pan of boiling water, uncovered,
until just tender; drain.
half the oil to noodles, toss gently.
chicken into thin strips.
remaining oil in wak or pan and stir-fry garlic, spices,
chilli and chicken for about 5 minutes or until chicken
is almost tender.
in red pepper and stir-fry for 1 minute.
in noodles, onion, sesame oil and sauce, stir-fry
until heated through.