A good way to remember those unforgettable holidays in Bali, the paradise and relaxing Indonesian island, is the recipe of this week...
The biggest tip about this recipe is not be keen on follow it strictly as this may vary significantly according to the vegetables you have in the fridge. So, the main rule to follow is using equal parts of vegetables and chicken breast
You will need:
1 chicken breast
red/ green sweet pepper
8 spring onions
two garlic cloves
1 carrot
Salt and pepper
soy sauce
rice vinegar
ginger
Hot Sauce
2 eggs
As the cooking times are not so long it is easier if you start by chopping/prepare all ingredients: Start by cutting the carrot into small strips, sweet peppers into small cubes, chop the spring onions and slice the garlic cloves. Also cut the chicken breast into small strips and set aside.
Then in a wok or a deep frying pan and with a drizzle of olive oil start by putting the garlic, then the carrots and a bit later the rest of the vegetables. let it cook for about 5 minutes and add the chicken. At the same time, in a pan with boiling water and let the noodles boil according to the instructions (in my case for 3 minutes). Add soy sauce and the like in my case I normally add rice vinegar (both 25ml), a bit of grated ginger (about the size of a thumb). If you are comfortable with hot sauce add it to the mixture, and you will see that your noodles will raise to another level...
In a hot frying pan with a little olive oil, add the two scrambled eggs, stir and add the noodles, mix it well and add to the vegetables.
Mix well and enjoy ...
Tip: as mentioned above taste it and adjust the intensity to your personal taste playing with ginger, soy sauce and rice vinegar like, I started to use this for sushi and now I use it frequently for lots of other dishes...
