Asian
Spicy Beef Stir-Fry With Noodles
600g rump/scotch fillet, cut into thin strips
Vegetable/peanut oil
500g fresh vegetables of your choice, finely chopped into small pieces, e.g. onion, beans, capsicum, carrot, broccoli, baby corn, water chestnuts etc (or can use from pack of frozen vegetables)
Stock
2 teaspoons cornflour
Vegetable Sauce:
1/4 cup stock or 1/4 stock cube or 1/4 teaspoon stock powder
1 tablespoon shao hsing wine/dry sherry, or non-alcoholic alternative such as grape juice
1 tablespoon soy sauce
1/2 teaspoon sesame oil
1 tablespoon oyster/hoi sin/chilli/satay sauce, according to taste
Beef Marinade:
2 tablespoons shao hsing wine/dry sherry, or non-alcoholic alternative such as grape juice
1/2 tablespoon sugar
2 tablespoons crushed ginger from a jar
1 teaspoon ground garlic from a jar
1 tablespoon oyster sauce
1 tablespoon light soy sauce
2 teaspoons malt vinegar
1/2 teaspoon sesame oil
1/2 - 1 teaspoon chilli paste, according to taste
1) Marinate the beef in the marinade overnight, or for at least 2 hours, in fridge
2) Heat 2 tablespoons vegetable oil in a hot wok, add half the marinated beef and stir-fry for one minute. Remove from wok with a slotted spoon and set aside.
3) Stir-fry remaining beef and set aside also.
4) Add another 2 tablespoon vegetable oil to the wok and start stir-frying the vegies
5) Once the vegies are coated with oil, add the vegetable sauce
6) When vegetables are nearly cooked, add the cooked beef strips together with their liquid. Stir until combined
Hot Honey Chicken
1 full chicken breast, chopped
2 tablespoons sweet chili sauce
2 tablespoons honey
Lime and chilli powder
1 teaspoon hot chilli paste
1 bag (500-750 g) hokkien noodles
Sesame oil, dash
2 cups green beans
1 large carrot, julienned
1 tablespoon slivered almonds
1. Mix together honey, sweet chilli sauce, chilli paste and lime and chilli powder.
2. Add chicken to marinade and let sit for at least 30 minutes, covered.
3. Soak noodles in a large bowl of boiling water, stir to separate, then drain.
4. Top & tail beans and julienne carrot, set aside.
5. Heat sesame oil in wok, toss in noodles and stir rapidly on medium heat to get sesame flavour through. Remove from heat and set aside.
6. Add an extra dash of oil and toss in almonds, stirring rapidly for about a minute. Remove and add to the noodles.
Chilli Crusted Chicken Noodles
1.5 teaspoons chilli powder
3 tablespoons cornflour
1.5 teaspoons salt
2 tablespoons oil
350g chicken breast/thigh fillets, sliced
4 spring onions, sliced
2 tablespoons sherry or mirin
500g Hokkien noodles, gently separated
2 tablespoons oyster sauce
250g bok choy, washed, trimmed and separated
1. Combine the chilli powder with the cornflour and the salt.
2. Heat the oil in a wok over high heat. Coat approximately 5 chicken strips in the corn flour mixture and fry for 3 minutes or until golden. Drain on paper towel to remove excess oil and repeat with the remaining chicken. Remove and set aside
3. Reheat the wok over medium heat. Add the spring onion and stir fry for 1 minute. Add the sherry and the noodles, tossing well with a pair of wooden spoons until noodles soften.
Chicken Rice Noodles
500 g chicken breast, cubed 1 onion, finely chopped 1 teaspoon garlic 1 capsicum, sliced 2 cups mixed vegtables 1 packet rice noodles 2 teaspoons chicken stock powder 2 tablespoons soy sauce 500 mL water Black pepper, to taste
1. Soak the noodles in cold water. 2. Fry chicken, onion and capsicum until chicken is brown. 3. Add garlic and mixed vegetables, and stir fry for 2 minutes. 4. Add water, chicken stock, soy sauce and noodles. 5. Allow to simmer until noodles are soft and liquid is absorbed. 6. Add pepper and serve. Recipe notes If no liquid remains and noodles are not soft add more water Serves 4-6 Sourced with permission from www.bestrecipes.com.au and written by Sammi.
Chicken in Peanut Sauce
2 tablespoons oil 1 onion, sliced into wedges
2 teaspoons crushed fresh garlic
2 teaspoons curry powder
600 g chicken fillets, cut into strips
¼ cup honey
¼ cup crunchy peanut butter
½ cup chicken stock
1. Heat oil in a pan, add onion, garlic and curry powder. Cook for 1-2 minutes or until onion is lightly browned.
2. Add chicken strips and cook for 4-5 minutes or until chicken is cooked through.
3. Add honey, peanut butter and stock.
4. Simmer for 10-15 minutes or until sauce is thick.
5. Serve with rice and crusty bread. Garnish with herbs.
Serves 4
Sourced with permission from www.bestrecipes.com.au and written by Taree
Ayam Goreng
4 chicken thighs, sliced into thick strips
1 tablespoon Thai curry powder
1 tablespoon oil
2 tablespoons soy sauce
2 tablespoons sugar
1. Mix all ingredients together and marinate overnight.
2. Roll chicken pieces in flour and deep fry until golden (about 5 minutes).
Recipe notes: Serve on a bed of shredded lettuce, with sweet and sour sauce drizzed over the top
Can also serve with rice or noodles.
Sourced with permission from www.bestrecipes.com.au and written by Donna
Thai Green Chicken Curry
1 large onion, finely slice 1/4 cup chicken or vegetable stock (liquid, or make with stock cube and water) 2 large chicken breasts, skinned and cubed, 1-2 tbsp green curry paste, 100g (1 cup) canned lite coconut milk 2 cups chopped mixed vegetables (such as snow peas, carrots, capsicum, bok choy)
Cook the onion gently in the oil until softened. Add the chicken, then stir in the curry paste. Pour coconut milk over the chicken and stir well. Bring the mixture back to the boil, lower the heat, and simmer gently for 20 minutes. Serve with rice. Serves 4. Sourced from: www.healthy-eating-made-easy.com
Bacon, Egg and Vege Noodles
2 x 85 g packets 2 minute noodles
1/2 cup grated cheese
4 rashers bacon, sliced
1 onion, diced
5 eggs
1 teaspoon mustard powder
Salt and pepper to taste
1/2 cup frozen corn
1 cup quick cooking green vegetables, eg grated zucchini, frozen spinach, or pre-cooked broccoli or cabbage
1. Cook the 2 minute noodles using the seasoning packet supplied with the noodles.
2. Chop and fry the bacon and onion
3. If any of the vegetables need defrosting, stir in now.
4. Beat the eggs, mustard, salt and pepper together.
5. Add the cheese, vegetables, egg mixture and drained noodles to the pan and stir gently until cooked
Sourced with permission from www.bestrecipes.com.au and written by Kayleedestiny
Thai Sweet Chilli Tuna
2 x 350g tins tuna
4 tablespoons sweet chilli sauce
2 tablespoons Thai curry paste
2 tablespoons chopped coriander
2 cups rice
1. Boil rice until cooked.
2. In a large non-stick pan, cook tuna (with oil) on medium heat until tuna is cooked.
3. Add curry paste, sweet chilli sauce and coriander, combine well.
4. Combine rice with tuna mix.
Serves 4
Sourced with permission from www.bestrecipes.com.au and written by Cookie_monster
Chicken Noodles
2-4 garlic cloves, chopped Vegetable oil 2 chicken breasts 100 g back bacon Worcestershire sauce Garlic sauce 2 capsicums 1 chicken stock cube 200 g button mushrooms Oyster sauce 1 tablespoon water 1 packet egg noodles
1. Cook the chopped garlic cloves in the vegetable oil in a pan or wok over medium heat. 2. Cut the chicken breasts and bacon in cubes, add to the garlic and cook until lightly browned. 3. Add Worcestershire sauce and garlic sauce. 4. Cut the capsicums in long strips and add to the chicken mixture. 5. Add the chicken stock cube and the mushrooms cut into halves. 6. Cook on medium heat for another 5 minutes. 7. Mix the oyster sauce with the water and add mixture to the other ingredients. 8. Cook for another 10 minutes. 9.
