I love stir-fried or braised noodles. The contrast in textures of the different ingredients in it, the colours. It's also so versatile and never boring. My stir-fried noodles never taste exactly the same because I don't ususally measure how much of each sauce or seasoning I splashed on the noodles.So this is a disclaimer for this recipe because I think you should adjust the seasoning according to your preference. I've chosen to post this particular recipe because I wanted to highlight the use of toasted nuts, specifically sesame seeds in stir-fries. The addition of toasted sesame seeds makes stir-fries extra yummy because it adds another layer of flavour and texture. Toasting the sesame seeds enhances the slightly sweet, nutty flavour. Try lighty toasting some sesame seeds and tossing them into your usual stir-fried noodles and you'll get a slightly different flavour. I also use roughly chopped roasted cashews and peanuts in stir-fries, but sesame seeds is my current favourite.
This noodle recipe uses the "braising" technique rather than frying with oil, so it is a good way to cook noodles in a low-fat way.
This will be my submission to Presto Pasta Night, hosted by Ruth.
Ginger & Sesame Braised Noodles
Serves 2
350g fresh, flate egg noodles
150-200g raw chicken breast fillets, sliced
2 cloves garlic, minced
1 tbsp peanut oil
1 medium onion, sliced
1 carrot, julienned (cut into thick match-sticks)
1/2 - 1 cup water or stock
sliced vegetables of your choice, e.g. chinese broccoli (gai larn), snow peas (mange toute), red capsicum (pepper)
3 tbsp grated fresh YOUNG ginger
2 tbsp fish sauce
3 tbsp light soy sauce
1 tbsp Thai sweet chilli sauce
fresh lime juice
2 tbsp sesame seeds, lightly toasted
3 tbsp fresh coriander (cilantro) leaves
(vegetarian option: replace chicken with glazed firm tofu)
Serves 2
350g fresh, flate egg noodles
150-200g raw chicken breast fillets, sliced
2 cloves garlic, minced
1 tbsp peanut oil
1 medium onion, sliced
1 carrot, julienned (cut into thick match-sticks)
1/2 - 1 cup water or stock
sliced vegetables of your choice, e.g. chinese broccoli (gai larn), snow peas (mange toute), red capsicum (pepper)
3 tbsp grated fresh YOUNG ginger
2 tbsp fish sauce
3 tbsp light soy sauce
1 tbsp Thai sweet chilli sauce
fresh lime juice
2 tbsp sesame seeds, lightly toasted
3 tbsp fresh coriander (cilantro) leaves
(vegetarian option: replace chicken with glazed firm tofu)
1
Marinate the chicken with half of the minced garlic and 1 tbsp of soy sauce. Prepare the other ingredients.
2
Heat the oil in a non-stick wok, add the chicken in batches and stir-fry over high heat until golden. Be careful not to burn the garlic. Set aside.
3
In the same wok, bring about 1/2 cup of water/stock to boil together with the carrots, onion, ginger, sauces and remaining garlic. Lower the heat and simmer till the onions and carrots are tender. You may need to add more liquid.
4
Prepare the noodles according to the package instructions, keep warm.
5
Add the prepared noodles, chicken and vegetables into the wok and toss all the ingredients around gently so that the ingredients will be evenly coated by the braised sauce. Squeeze some lime juice over the noodles and adjust seasoning accordingly (you may need to add more soy sauce or sweet chilli sauce).
6
Toss the toasted sesame seeds and coriander into the wok, give the noodles a quick stir and serve immediately.
Marinate the chicken with half of the minced garlic and 1 tbsp of soy sauce. Prepare the other ingredients.
2
Heat the oil in a non-stick wok, add the chicken in batches and stir-fry over high heat until golden. Be careful not to burn the garlic. Set aside.
3
In the same wok, bring about 1/2 cup of water/stock to boil together with the carrots, onion, ginger, sauces and remaining garlic. Lower the heat and simmer till the onions and carrots are tender. You may need to add more liquid.
4
Prepare the noodles according to the package instructions, keep warm.
5
Add the prepared noodles, chicken and vegetables into the wok and toss all the ingredients around gently so that the ingredients will be evenly coated by the braised sauce. Squeeze some lime juice over the noodles and adjust seasoning accordingly (you may need to add more soy sauce or sweet chilli sauce).
6
Toss the toasted sesame seeds and coriander into the wok, give the noodles a quick stir and serve immediately.
