Chicken and Vegetable Stirfry

And I am back!! Its been so long since I did a post and I feel very guilty about it 😦 But I am one of those people who simply can’t leave their projects incomplete, and so here I am. A new year, a new post.


I was craving stir fry noodles yesterday and at the same time I wanted to explore more of Jamie’s recipes. However I didn’t find anything suitable in the book. I turned to the app I have downloaded on my phone, its called Jamie Oliver recipes. This app is great for its array of recipes. I tried a barramundi fish with potato and pea mash last month and was quite happy with the results. I only have the free version, mind you, but its great for when you need ideas for weekly dinners. Alas, there was no stir fry there either.

So I resorted to Jamie’s website and like always, Jamie never disappoints. I found a gorgeous, heartwarming and minimalist stir fry recipe that I knew I had to try. This recipe called for beef but I substituted it for chicken and boy it tastes good! The weather is a bit cuckoo in Sydney right now with yesterday being cold and today hot! But this meal went beautifully with the slightly chilly weather we had yesterday.

Next time, I’ll be back with a 15min meal. I promise 🙂



You can find the original recipe here

250 g dried medium egg noodles
vegetable oil
350 g quality steak, thinly sliced
2 cloves garlic, peeled and finely sliced
1 thumb-sized piece fresh ginger, peeled and finely sliced
1-2 large fresh red chillies, finely sliced
200 g peanut shoots or bean sprouts
soy sauce
sesame oil
juice of ½ lime
1 large red pepper, deseeded and finely sliced
1 handful snow peas, finely sliced
1 handful baby corn, quartered lengthways
6 spring onions, trimmed and finely sliced
1 bunch fresh coriander, leaves picked and roughly chopped
cos lettuce leaves, to serve

Cook the egg noodles in boiling salted water until just tender. Drain, place in a bowl and set aside.

Heat a large wok or a heavy-based frying pan until very hot. Add a splash of vegetable oil, then stir-fry the beef slices with the sliced garlic, ginger and chillies until just cooked. Add the shoots or bean sprouts, a good splash of soy sauce and sesame oil and the lime juice for the last 30 seconds of cooking.

Tip the contents of the wok into a large bowl, including all the lovely juices. Put the wok back on the heat, add a splash more vegetable oil and all the vegetables. Stir-fry for 1 to 2 minutes, then add the cooked noodles and toss well over the heat.

Divide the fried vegetables and noodles between 4 plates. Return the beef and juices to the wok and stir-fry until heated through. Add the coriander and toss until well mixed with the beef. Arrange on top of the noodles and garnish with a cos lettuce leaf.


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