Don’t switch off. I know that the words stir fry don’t really deliver in terms of culinary excitement. I’m there. I’m with you. I know.
That said. I do really like this dish. I mean, I like the flavours and I like the speed. Less than 15 minutes from fridge to the table. So simple.
I tend to make this when I feel like we need a veg reboot. Or when I just can’t be bothered to partake in the children/dinner dance. Where I serve something and they just turn their noses up.
Serves a family of 4. There will be leftovers unless you eat big portions.
- 1 packet of egg noodles
- A handful of pre-cooked, frozen prawns per person. Defrost these
- Half an average sized chicken breast per person, cut into small chunks
- A bag of frozen stir fry veg or a mixture of any veg like carrots, sugar snap peas, red pepper, broccoli. If frozen, defrost before cooking otherwise it will throw the timings off
- A handful of bean sprouts and water chestnuts are optional
- 1 garlic clove chopped
- 1 thumb sized piece of ginger chopped
- Sesame oil
- Sesame seeds
- Soy sauce
- Oyster sauce
- In a wok or large frying pan, heat 2 tablespoons of the sesame oil
- When it’s smoking, add the chicken. Fry for 2 minutes then add the garlic and ginger
- When the chicken is mostly cooked through, add the veg
- Stir around for a couple of minutes until hot, but still crisp
- Add 6 tablespoons of soy sauce and 1 tablespoon of oyster sauce. Use this proportion to make it saucier or less so
- Stir for another minute or so, then add the prawns. They just need to be warmed through otherwise they’ll become tough and chewy
- Serve. Then drizzle with sesame oil and sprinkle with the sesame seeds.
Easy peasey, lemon squeezy.