I had a much-anticipated knee operation last week. Hallelujah. It’s no surprise I’ve been out of action but what I did do was manage to hobble home to Tauranga to get my cook-on with my mother, the culinary Goddess. Always a great source for inspiration, Mumma Boriss introduced me to her “maggi noodle recipe” - which was created for a laugh but equally to inspire a reaction from my 15-year-old brother. Alas, he didn’t approve. Nonetheless it’s an easy and delicious recipe and given my burn-everything disposition, I daresay this recipe is pretty foolproof.
500g chicken breast
2 T soy sauce
2 T Chinese rice wine
2 tsp cornflour
500g Shanghai-style noodles
2 heads of broccoli
3 carrots
200g edamame beans
1 large clove of garlic
1 spring onion
1 chilli
oil for stir frying
3 T hoisin sauce
soy sauce for seasoning
cashews for sprinkling
Prepare the chicken *vegetarians block your ears* by cutting the breast pieces into about three-to-five cm strips. In a bowl, combine the rice wine, soy sauce, cornflour and chicken to marinate. Meanwhile, cook the noodles by bringing them to a boil and put aside. Cut the carrots into small thin matchstick-like pieces and the broccoli into bite-size pieces. After dilly-dallying for about 10minutes, the chicken will be ready for cooking. Cook the chicken first on the stovetop until it’s white and then set aside. Now, place the oil, chilli and garlic in a wok and cook for about a minute or so before you add your carrots, broccoli and edamame beans. After five-to-10 minutes, add the chicken, noodles and the rest of the ingredients. I tend to cook the fry-up for about seven minutes - because I’m a fan of the “crunchy” broccoli. Serve with cashews and soy sauce. Delicious!
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