Today, I’m sharing a common favourite takeaway meal loved by so many people in the UK. The stir frying technique originates from Chinese, where meals are cooked in a wok using a little oil. I don’t order takeaway food so often but the last time I ate stir fry noodles from a takeaway, they were so greasy and I didn’t enjoy it that much. My version is so much more healthy and you can get the pleasure of making it yourself.
Here I am sharing a recipe that I have created from searching online and the flavours all go together so well and it tastes amazing, with the tanginess from the vinegar and sweetness from the sugar. I’ve also added some of my favourite vegetables like broccoli and carrot for that extra nutritious crunch. Also, I made this meal for myself, but if you are making it for more people you can easily double the ingredients or tailor it to your preferences.
Recipe: Stir Fry Noodles with Chicken (serves 1)
1 tbsp oil
4 small chicken fillets
Chunk of broccoli – cut into smaller florets
70g egg noodles
1 garlic clove – crushed
2 inch of spring onion – finely sliced
2 tbsp soy sauce
10ml white wine vinegar
1/2 tsp brown sugar
Sprinkle of chilli and salt
2 bunches of kale
1 inch carrot – cut into sticks
1 tsp tomato ketchup
Set the oven to gas mark 6 and heat some oil in a pan.
Fry the chicken in a little oil for a few minutes each side and place in the oven along with the broccoli for 15-20 minutes until fully cooked.
In the meantime, cook the noodle according to the packet, drain and set aside.
Then fry the garlic for 3 minutes, add the soy sauce, white wine vinegar, sugar, chilli and salt. Mix in the water leave to reduce for 5 minutes.
Next add the noodles, kale, spring onion and carrots to the pan and stir together, making sure everything absorbs the flavours in the pan.
Once the broccoli and chicken are cooked add them both to the pan and mix together and serve.
Hello everyone, I hope your day has been well. Today’s recipe is something I would usually eat on a Sunday afternoon for my dinner with some veg and salad on the side. It’s quite a simple nutritious meal with protein from the chicken and fibre and magnesium from the brown rice. Sometimes the idea of eating healthily might seem quite difficult but a simple switch of white to brown rice makes such a big difference. I’ve not included a recipe or measurements here as I didn’t follow a recipe but you can get an idea of what ingredients to use below. I’m all about flavour with food.
Hi everyone, thanks for clicking on my blog post. I hope you’ve had a great morning wherever you are in the world. Today’s recipe is Empanadas which were the first thing I posted on my blog back in 2015 but for some reason I didn’t include the recipe. I enjoy making this empanada pastry because it’s light, flaky and rich in flavour from the butter and egg. My first favourite part is taking out the tray once they are cooked and seeing the sauce oozing out adding more colour to the pastry but my second favourite part is eating them (I like to eat these alone because they are so filling).
Chicken Empanadas (makes 18)
Ingredients for Chicken filling
5 large chicken breast
2 tbsp of oil for frying
1/2 an onion – finely diced
2 garlic cloves – crushed
1 tbsp tomato sauce
1/2 spring onion – finely sliced
Prepare the chicken, dice into bite sized chunks and season with the garlic powder, salt, chilli powder, paprika, basil and oregano. Leave this to marinate for a few ours before cooking.
Next, heat oil in a frying pan, crush the garlic and dice the onion. Once hot, add them both to the pan and keep on a low heat.
Add the chicken to the pan. Mix the water and tomato sauce together in a cup and stir into the pan.
Increase the heat slightly, cover with a lid and cook for 20 minutes.
Add the spring onion and sweetcorn to the pan and cook for a further 5 minutes, then leave to cool.
Ingredients for Empanada pastry
525g plain flour
2 small pinches of baking powder
263g melted butter
1 1/2 egg
50ml warm water
1/2 egg for glazing the pastry
Melt the butter in the microwave and leave to cool.
Put the flour and baking powder into a bowl then make a hole in the middle.
Once the butter is cooled, whisk in the egg and water then pour into the middle of the flour mixture.
Knead the dough for 5 minutes until kit forms a soft dough, wrap in clingfilm and leave in the fridge for a minimum of 30 minutes.
Making the Empanadas
Preheat the oven to gas mark 6 and lightly oil 3-4 baking trays.
Once the chicken has cooled down, roll out the pastry and cut out circle shapes.
Fill half of the pastry with the chicken mixture, fold over the pastry, seal the edges using a fork and place onto the tray.
Do this until everything is used up and use a brush to glaze the top with egg.
So this is kind of like a revamp of my previous post “paprika chicken” but it tastes and looks 10x better 😂, You can get that recipe HERE. Believe it or not the ingredients are basically the same with the addition of more vegetables!!
1. In a large bowl mix the paprika, paydays, puree and oil with the crushed garlic. Add the chicken breast and thigh to the bowl mixing well (add and salt and pepper), then leave to marinate at least 1 hour before cooking.
2. Prepare all of the vegetables and roughly chopped the parsley. Place the chicken on a tray and cook in the oven for 35-45 minutes, until cooked right through and slightly golden.
3. Heat oil in a pan and cook for 5 minutes until soft then add the cabbage, cook for 8 minutes but still should be crunchy. Also add the sweetcorn.
4. Put the couscous in a heat proof bowl and add boiling water, leave until all the liquid is absorbed and stir in the parsley.
5. Finally, the chicken should be cooked, place each piece on a separate plate and half the cabbage onto each plate along with the couscous!!