Ingredients
1 1/2 tbsp fish sauce
2 tbsp soy sauce
1 tsp ginger
minced
1/2 garlic
1 tbsp Chinese black vinegar
1 brown sugar
1 tbsp vegetable oil
200g precooked chicken
diced
½ cup carrot
peeled and finely diced
½ cup leeks
washed and finely diced
⅓ cup frozen peas
½ cup celery
finely diced
250g dried Asian noodles
Equipment
- 1 small bowl
- 1 wok
- 1 large frying pan
- 1 large tray
- 1 airtight container
Instructions
- In a small bowl add the first 6 ingredients, stir then put to one side.
- Pre cook noodles following the packet instructions and leave to cool.
- Heat a wok or large frying pan on high heat. Add oil, swirl around pan then add carrots, leeks, peas and celery.
- Leave to cook for 4-5 minutes, stirring occasionally.
- Add chicken pieces and fold through with vegetables. Add noodles and toss with vegetables and chicken. When combined, add sauce mixture and toss through noodles for 1-2 minutes.
- Remove from heat and serve hot or spread noodle mixture on a large tray and cool in the fridge. Keep in an airtight container until needed.
Notes
Tip
I use this recipe quite often when making chicken wings; I just leave out the poached chicken and serve it as a vegetarian dish with the wings.
Tip
The chicken does not have to be poached, it can be pre roasted. You can even use leftover beef or lamb.
Tip
Because everything is precooked (except the veggies), this makes a great cold salad and perfect for a quick lunch box meal.
Tip
You can find Chinese black vinegar in any Asian store.
Tip
The easiest way to mince ginger is to use the finest side of a hand-held grater.
