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80g of dried egg noodles (or half a pack of straight-to-wok noodles)
2 chicken breasts (sliced or you can use an equal quantity of cooked chicken)
3 teaspoons Indonesian Seven Seas
3 teaspoons light soy sauce
3 teaspoons rice wine vinegar
3 pieces of stem ginger, finely sliced plus 3 teaspoons of the ginger syrup (or a thumb-sized piece of fresh ginger, finely sliced into batons)
320g pack of ready prepared oriental stir-fry vegetables
1 pak choi (sliced)
1 tablespoon groundnut oil or vegetable oil
1 egg (beaten)
A few drops of Southeast Asian fish sauce or a pinch of salt
This recipe is very versatile and adaptable to whatever ingredients you have in your fridge. It serves 2 generously or 3 for smaller appetites!
For a speedy supper, you can use pre-cooked chicken, pre-cooked ready to wok noodles and a pack of ready prepared oriental vegetables and omit the omelette.
If using dried noodles, cook them in a pan of boiling water as per the pack instructions, drain into a sieve and refresh with cold water to stop them sticking together.
Heat a non-stick frying pan and add a tablespoon of oil. Beat the egg in a cup and season with a few drops of fish sauce or a pinch of salt. Once the oil is really hot (so that the egg will set the moment it hits the pan) drizzle the egg mixture in a criss-cross pattern and cook for a few moments until it starts to go crispy. Flip it onto a plate and keep warm.
In a jug or bowl, mix together the Indonesian Seven Seas spice blend, soy sauce, rice wine vinegar, ginger and ginger syrup (if using).
Heat your wok, add a dash of oil and then the sliced chicken. If using uncooked chicken, stir-fry over medium heat until cooked thoroughly.
Add the sauce/spice mixture to the wok and once it is sizzling add your vegetable mixture and the pak choi. Stir-fry for a couple of minutes, then add the noodles and continue to stir-fry until everything is hot and the vegetables are just cooked.
Pile onto plates and top with the crispy omelette, if using!