This was inspired by a recipe on the back of a pack of ‘Fantastic’ brand egg noodles. The first attempt was a wash-out because I used far too much mushroom soy sauce – very salty.
Ingredients.
1 skinless chicken breast, thinly sliced.
¼ cup olive oil.
2 tblsp soy sauce.
1 400g can asparagus pieces, drained, but reserve the liquor.
2 tblsp cornflour.
1 tblsp sesame oil.
1 tblsp peanut butter.
Salt to taste.
Cayenne pepper to taste.
2 cups chicken broth.
1 25mm knob ginger, grated.
¼ cup sliced almonds.
2 nests thin egg noodles, broken up.
Juice and zest of a lime.
Preparation.
1. Prepare the meat, place in a bowl with the soy sauce and the olive oil, mix well, cover and set aside.
2. Open the can of asparagus pieces and drain the liquor into a small bowl. Place the pieces in a container, cover and set aside.
3. Into the bowl of asparagus liquor beat the cornflour, sesame oil, peanut butter salt, cayenne pepper and the chicken broth up to the volume of 2 cups.
4. Mix the almonds and ginger together and set aside.
5. Remove the zest from the lime and set aside.
Method.
Heat a wok or sauté pan over a hot flame and add a couple of tablespoons of marinade. Stir fry the almonds and ginger until the almonds are beginning to turn golden – about 1-2 minutes- then add the meat and the rest of the marinade. Reduce the heat to medium and stir fry for 10 minutes, adding a little water to prevent sticking.
Add the asparagus liquor mixture and the asparagus pieces, bring to the boil and cook, stirring, until thickened, then add the noodles. Cook for the time recommended on the packet [usually 3 minutes] and serve immediately garnished with the lime zest and a squeeze of lime juice.
Serves: 2.
Poddimok 