Saturday, 3 August 2013

Dangerous Chow Mein

I cooked some noodles, and stir fried some sliced chicken breast. After a few minutes, I added a splosh of soy and a splash of rice wine, and let them bubble away. The chicken became brown, and sticky. I then added sliced spring onions, finely chopped ginger and garlic, and slices of red chilli. Then the drained, cooked noodles went in. Finally I had some chow mein sauce from the chinese supermarket, and totally overdoing it, added that too. Perhaps this final step was not absolutely necessary.

I have chilli, garlic & ginger fumes coming out of my nose. This really was bloody delicious.

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