We’re back with one of Australia’s favourite asian takeaway dishes: stir-fry noodles!! I don’t know about you guys, but when I crave noodles and order them from any of my go-to restaurants, I still feel like crap later on, for a few reasons:
- It costs anywhere between $17-$25 at any decent takeaway joint so bye money
- It’s full of added sugars/flavours/preservatives (sometimes MSG), which ends up making me feel sluggish and gross afterwards
- There definitely isn’t enough food in one dish for leftovers
- I get pissed ‘cause I still gotta get up and make lunch for tomorrow
This recipe ticks all the boxes for me: it's cheap, it's fkn easy, it's damn delicious and there's plentyyyy of it! Lunch tomorrow (and even dinner) sorted.
Most of the time I’m against using packet sauces, the problem is while it might read well and sound good, you never know what it's like until your dish is complete and you’ve got a sour taste in your mouth... and not the good kind.
I’ve tried and tested many packets, jars, and bottles of so called “authentic” sauces, but so far nothing has compared to the Lee Kum Kee brand; it has proved to be easy, genuine enough for a packet, and seriously delicious. When I can’t be bothered whipping out my whole cupboard of Asian sauces/pastes, I use a packet of Lee Kum Kee and some of my trusty Chilli Paste in Soya Bean Oil - seriously this stuff is the bees knees.
This week I used 'Mongolian Lamb', a classic stir-fry flavour that’s perfect if you want a crowd pleaser that’s perfectly low-maintenance and time-efficient.
If you haven’t noticed, I don’t really measure in grams ‘cause who owns scales unless you’re a bodybuilder? The way I was taught was using handfuls, pinches, and teaspoons that aren’t measuring spoons - so I’ll try to make the amount of ingredients as straightforward as possible.
- Large eaters: can eat a whole 12" pizza and some garlic bread with ease
- Medium eaters: would be full on a 10" pizza and maybe a piece of garlic bread
- Small eaters: can *just* get through a 9" pizza, but eats ice-cream later anyway
Make this dish with beef if you prefer, make it pescetarian with prawns and fish cakes or vegetarian by adding tofu and more veggies!
Note: this particular Chilli Paste contains Shrimp - alternatively add 1 long chilli finely chopped or chilli flakes to taste.
'CBF' STIR-FRY NOODLES WITH CHICKEN
Serves 3 large eaters. Serves 4 medium eaters.
Cost per serve: $5. LITERALLY the whole pan cost $15.30
Prep time: 5 mins
Cook time: 10 mins
Grab this shit:
- A wok or your largest saucepan
- A chinese style spatula or a big ol’ cooking spoon
- Put ‘Stir Fry’ by Migos on repeat
- A full kettle for your noodles
- 4 chicken thighs, fat cut off, diced about 2cm thick (or 1x chicken breast if cheaper option)
- 500g Chun Mei Hokkien Noodles available at any good Asian grocer (don’t use that supermarket noodle crap)
- 1 tsp of crushed garlic
- 1 medium brown onion, sliced in half moons
- 1 capsicum, sliced
- A decent handful of green beans, topped & tailed, cut in half
- 1 bunch bok choy, root discarded
- 1 packet Lee Kum Kee Mongolian Lamb
- 2 Tbsp Chilli Paste (pictured)
- 2 Tbsp canola or vegetable oil
- Fried shallots to garnish
- Options instead of chilli paste: 1 long chilli finely chopped
1. Heat your wok or pan on medium heat, add oil - once hot add your onion and garlic (if you’re using a chilli add now). Boil the kettle
2. Once onions are translucent a.k.a kinda shiny/see through, add chicken. Saute until almost cooked through. Add capsicum and beans
3. Once capsicum is softening, add Mongolian Lamb sauce and Chilli Paste. Mix well.
4. In the meantime, put your noodles into a bowl and separate so they don’t stick together - cover with boiling water and leave for a few minutes
5. Add bok choy to the wok/pan and stir through until it’s looking like dis
6. Add those noodles!!! How fast was that? Mix through the noodles like your life depends on it.
7. Add as much as you want to your bowls and crush those fried shallots like it’s a close-up on Masterchef.
8. Stop taking photos and eat what you just created! It’s good hey?
What I've found with Thai cooking is even though you can have a multitude of ingredients, everything is cooked in one pan and within the space of 10 minutes. My theory is the more ingredients, the less cooking time and the less ingredients, the more cooking time - but that's just my theory.
Enjoy this dish all year round and with different Lee Kum Kee packets - you might enjoy the Cantonese, Honey Soy or the Kung Pao (another favourite of mine)! You'll come to find I love making stir-fry because it's easy, delicious, and there's an endless variety of flavours.
Until next time, bon apetitie.
Thanks for joining us on this new blog and keep an eye out for next week's Good F*kn Food. For more, check out the Good F*kn Food on Instagram.
*cost per serve is calculated from prices of ingredients bought at the time and costs may vary.