Stir-fried Noodles with Bok Choy

Stir-fried Noodles with Bok Choy

This noodle recipe is simplicity at its best. Soft egg noodles, crunchy bok choy, yellow egg, salty soy and spicy chilli – heavenly flavours that all work so well together. Oh and it doesn’t matter if you use Pak Choi instead – whatever you can find on the day will be perfect!

I can eat great mounds of these delicious noodles on their own, generally doused in more of my favourite chilli sauce. But, it is also a superb side dish for roast meat, fish or any stir-fry. It goes particularly well with my stir-fried pork with ginger and spring onions.

Stir-fried Noodles with Bok Choy

Stir-fried Noodles with Bok Choy

Serves 4

200g/7oz medium egg noodles
235g/8 ½ oz. bok choy, roughly sliced
2 tbsp. groundnut oil
2 eggs, whisked together
3 tbsp. chilli sauce
3 tbsp. light soy sauce

1. Cook the noodles in boiling water as directed on the packet. Add the bok choy for the last 3 minutes of cooking. Drain in a colander and roughly chop the noodles with a knife to help them mix together better when stir-frying and set to one side

2. Heat a wok over a high heat until smoking. Add the oil, swirl round and add the egg. Stir-fry for 1-2 minutes until scrambled. Chuck in the cooked noodles and bok choy and pour in the chilli sauce and soy sauce. Stir-fry for 1-2 minutes so the noodles and bok choy are completed coated in the sauces and everything is warmed through. Serve immediately with more chilli sauce at the table!

Goes really with my stir-fried pork with ginger and spring onions

-all thoughts and spelling mistakes are mine-

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Chinese Chilli Chicken Noodle Stir-fry

This is one of my weeknight staples that is really called Chilli-Chilli-Chilli Chicken Noodle Stir-fry. It’s super spicy and so easy to make.

It may sound a bit mental adding dry chilli, fresh chilli and a chilli sauce. However they each add a distinct flavour – the dry chilli smoky, the fresh fruity and the chilli sauce slightly sweet.  Together they combine, rather like the Avengers, into a kick ass force that gives this stir-fry a load of attitude.

Do let me know what you think of it @mightyspice

Serves 2

150g egg noodles
2 tbsp. groundnut oil
250g skinless chicken thighs, very finely sliced
1 dry red chilli, broken up into small pieces
½ a red chilli, finely chopped
4 spring onions, finely sliced
175g spinach
2 tbsp. chilli sauce (I use Lee Kum Kee brand fine chilli sauce)
1 tbsp. oyster sauce
2 tsp. soy sauce

1. Cook the noodles according to the packet instructions. Drain, drizzle with 1 tablespoon of the oil to prevent the noodles from sticking and set aside.

2. Heat a wok over a high heat until smoking and pour in the remaining oil. Add the chicken and stir-fry for 4-5 minutes until golden at the edges. Add the dry chillies and stir-fry for 10 seconds until fragrant. Chuck in the red chilli and spring onions and continue to stir-fry for another minute. Add the spinach and stir-fry for 1-2 minutes until wilted and the chicken cooked through.

3. Transfer the cooked noodles to the stir-fry and remove from the heat. Pour in the chilli sauce, oyster sauce and soy sauce and toss everything together so all the noodles get completely coated in the amazing Chinese condiments. Serve immediately.

– all thoughts and spelling mistakes are my own –