Sunday, August 03, 2008
Too hungry to wait
After hitting the Fyshwick markets today and being denied a Vietnamese iced coffee I decided to do something asian tonight.
Basic chicken stir-fry:
Chicken strips 500g
Prawns 150g precooked & peeled
Capsicums - 3 (1 red, 1 green, 1 yellow) - sliced
Onions - 2 - sliced
Carrot - sliced
Sugar peas
Baby corn
Coriander
Teriyaki sauce
Udon noodles
Marinade chicken and prawns in teriyaki sauce for about a half hour. Preheat wok and cook chicken and prawns. Throw in the baby corn, carrot and sugar peas. Pluck the leaves off the coriander and chop the stems. Throw the onions, capsicum and coriander stems into the wok.
Put the noodles into a bowl and cover with boiling water to prep for a minute. Separate, drain and throw the noodles into the wok. Stir through for a minute or two.
Serve into bowls and garnish with coriander leaves. 
Labels: Eat
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