Time to switch it up. Today’s post is courtesy of the hubby. Enjoy! =D
Hello everyone! So I’ve been asked to do a guest post on my wife’s growingly popular food blog. I must say that I have been the recipient of some fantastic meals as a result of this blog and am very proud of Yvonne’s dedication to put out quality material. So on to my post!
In our home, Yvonne cooks most of the time. This wasn’t always the case. When we first wed, her cooking left much to be desired….so I cooked more than she did back then. But cooking is really about rehearsal, and the tables have completely turned now. Yvonne is now the premier cook in our kitchen and I truly enjoy all of her culinary creations. The couple of nights a week that I cook now are usually of meals that are very easy to prepare. One of my staples is a fried noodle dish.
What goes into it really depends on what we have handy, but it usually has chicken, frozen prawns, shiitake mushrooms, green and yellow bell peppers, onions, and long beans. The chicken can easily be substituted for BBQ pork found at Chinese supermarkets. It takes very little time to prep, and cooking the dish is mainly frying the ingredients. It’s savoury with an array of textures and distinct flavours, and because I use a lot of veggies, it’s somewhat healthy as well!
- 2 chicken breasts (skinless boneless) or half a pound of BBQ pork
- 1 cup of frozen prawns (peeled, and tails removed)
- 2 cups of shiitake mushrooms
- 1 green bell pepper
- 1 yellow bell pepper
- long beans, snow peas, snap peas or spinach
- 1 medium yellow onion, chopped
- 1 clove of garlic, minced
- 1 package of pre-cooked shanghai oil noodle (thin)
- 1-2 tbsp of sesame oil or to taste
- 1/4-1/2 cup of light soy sauce or to taste
- 2 tbsp of dark soy sauce
- Wash and chop all veggies into bite sized pieces.
- Cut chicken breast into 1/4-inch slices.
- Thaw out frozen prawn.
- Heat wok on medium-high heat with 1-2 tsp of vegetable oil.
- Add onions and garlic, then chicken.
- Stir-fry until chicken is almost cooked.
- Remove the mixture onto a plate.
- On a different element, bring a pot half filled with water to a boil. Complete steps 9-11 while waiting for water to boil.
- Add another 1-2 tsp of oil to wok.
- Throw in mushrooms and all other veggies.
- Stir-fry for about 5 minutes or until veggies cooked, but not mushy.
- Add noodle to the pot with the boiling water. Mix to separate noodles. Drain noodle after 1 minute (any longer and your noodles will be too soft). Run under a bit of cold water to stop them from cooking.
- Add the chicken mixture back to the wok with the rest of the veggies.
- Add prawn and continue to stir-fry.
- When the prawns start to turn from grey to pink, add the noodles.
- Add the sesame oil and both soy sauces. Mix well.
- When prawns are cooked, turn the heat off.
- Plate and serve.
*If using BBQ pork instead, add before adding prawn.
Note: No husbands were bribed to write the kind words above.