This recipe is perfect when you want a quick dinner. The original recipe was in an Australian Women’s Weekly cookbook, Sensational Stir Fries. I have added chicken and sesame oil and adjusted the other ingredients to our tastes. I hope you enjoy it.
All in all, it takes about 15 minutes to prepare the ingredients and cook the meal. Perfect after a hard day at the office or when you just don’t have the inclination for something more complicated.
Quantities are for 2
- 2 tsp sesame oil
- 2 tbs peanut oil
- 1 chicken breast, finely sliced across the grain (optional)
- 2 cloves garlic, crushed
- 200g – 250g of fresh noodles (I use one pouch of Wokka Singapore Style Noodles but any noodles would work)
- 2 tbs lime or lemon juice
- 2 tbs light soy sauce
- 1 or 2 dried chillies, crushed
- 2-3 cups of mung bean sprouts
- ½ cup roasted peanuts
- ½ cup fresh coriander, chopped
- Rinse noodles as per the instructions on the packet. Set aside.
- Heat 1 tsp of sesame oil and 1 tbs of peanut oil in wok. When hot, stir fry half the chicken. Repeat with balance of oil and chicken. Set aside.
- Stir fry garlic for a minute or 2, until golden.
- Add back chicken and add noodles, lime juice, soy sauce and chillies. Stir fry for a minute or 2 until mixed and heated through.
- Add mung beans sprouts – stir fry for another minute.
- Add peanuts and coriander – stir through.
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Made this on Sunday night – all I can say is yummo! The hit of lime and dried chilli were great, along with the crunch of the sprouts and nuts. Recipe made enough for 2 nights and would you believe I have been asked to make it again this week to use up the rest of the ingredients so it certainly was a hit in our house.
Hi Gail, Thanks for trying. It’s a winner, isn’t it? When I was working, it was always a great standby because it is so quick and yummy.
Looks nice and simple, and I love the flavor combinations – I’ll give it a try, but probably subbing some kind of Chinese cabbage from the garden for the bean sprouts.
Hi Doc, it’s as simple as winking but that is what we need sometimes, isn’t it?
It tastes great. When I was working this was one of our favourite dishes as it is so quick to prepare.
Oh, Glenda, that looks just like the sort of comfort food I love. Fresh, lively and comforting. It might be nice as a salad, too, – do you think?
I never thought of a salad. Why not?