Wednesday, October 1st 2014
First finely chop up your chicken breast into small slices then put the chicken breast into a bowl and put it aside for later.Then chop up all your vegetables.
Next get your noodle egg baskets and blanch them in hot rapid water then put them through a colander in the sink.
|Chopping up the vegetables |
First peel your carrot and then top and tail it, and then chop it into three bits and then round them off so there rectangler so it doesn’t move around. Then chop the carrot into matchsticks 5cm long. Then chop both the bottom and top ends of the leek then chop the leek diagonally and save some to go on the top.
Secondly get one clove of garlic and squash it to let all the juices out and take out middle bit and make it into a smooth puree. Next get your onion and then chop the top off and take the outer shell off and take any dirty bits off too, then dice it into small chunks.
|cooking the vegetables |
Firstly put a little bit of vegetable oil in the pan and some soy sauce. Then put your chicken breast in the pan and keep flipping it over and let them cook for 30 seconds. Then add your vegetables and let them cook through then get a couple of handfuls of noodles and let them warm up.
Lastly poor all the stir fry into a bowl and get the leeks that you saved and sprinkle them on top. And lastly get some sesame seeds and sprinkle them on top and its ready to serve.
1 red pepper
1 small leek
½ of an onion
1 clove of garlic
1 Egg noodle nest