This meal is basically made from 4 separate dishes. You place each dish on the table and let everyone help themselves. It is easy to adjust the quantity for extra people so it’s a great meal when you have lots of guests.
Ingredients: (Serves 6)
200g Noodles (your favourite ones)
1 Small purple cabbage
1 Small green cabbage
¼ (200g) Pumpkin/Butternut
5 Large carrots
100g Mushrooms
2 Tbsp Olive oil
Salt to taste
400g Chicken fillets
Squeeze of Lemon juice
Tsp Mixed herbs
Non-stick cooking spray
Method:
Make Sweet and Sour sauce as per my previous recipe. Use the search button along side to find the recipe. Change the ½ cup chicken stock for a full cup. Add 1 extra Tbsp sugar and 1 extra Tbsp of vinegar to make the dip into a sauce.
Boil the kettle and fill a small pot with boiling water, a pinch of salt and a Tsp olive oil. Cover. When water boils add noodles and stir. Leave to cook for 8 – 10 minutes stirring occasionally. Once cooked drain, run though hot water and place in a serving bowl.
In the mean time Spray an 18cm saucepan or a wok with non-stick spray. Cut chicken fillets into small cubes. (I find a scissor does this job easily) Quick fry at a high temperature. Do not overcook. Chicken should be sealed but juicy. Place in a separate bowl. Add a Tsp mixed herbs and a squeeze of lemon juice. Stir.
Grate pumpkin, cabbages and carrots. Thinly slice mushrooms. Place the rest of the olive oil either in the saucepan or a wok and quick fry for no more than 2 minutes tossing continuously. Place in another bowl.
Place all bowls on the table and serve!
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