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165 lines
3.2 KiB
165 lines
3.2 KiB
---
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ServingSize: 2
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cssclass: recipeTable
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Tag: ["Wok", "SweetSour", "Easy"]
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Date: 2021-09-21
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DocType: "Recipe"
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Hierarchy: "NonRoot"
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location: [51.514678599999996, -0.18378583926867909]
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CollapseMetaTable: Yes
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Meta:
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IsFavourite: True
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Rating: 4
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Recipe:
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Courses: "Main Dish"
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Categories: "Stir Fry"
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Collections: Asian
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Source: https://www.hellofresh.co.uk/recipes/chicken-plum-noodle-stir-fry-5fc8ca22d5b62f7979523caf
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PreparationTime:
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CookingTime: 20
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OServingSize: 2
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Ingredients:
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- 2 pack(s) Egg Noodle Nest
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- 280 grams Diced Chicken Thigh
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- 2 whole Plum
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- 1 whole Spring Onion
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- 0.5 whole Red Chilli
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- 1 clove(s) Garlic
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- 0.5 sachet Ginger Puree
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- 1 sachet Hoisin Sauce
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- 1 sachet Ketjap Manis
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- 1 bag(s) Salted Peanuts
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- 150 grams Mangetout
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---
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Parent:: [[@@Recipes|Recipes]]
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---
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```button
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name Edit Recipe parameters
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type command
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action MetaEdit: Run MetaEdit
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id EditMetaData
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```
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^button-ChickennPlumNoodlesEdit
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```button
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name Save
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type command
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action Save current file
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id Save
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```
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^button-ChickennPlumNoodlesNSave
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# Chicken & Plum Noodle Stir-Fry with Mange Tout
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```toc
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style: number
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```
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---
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### Practical Informations
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|-|-
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**Courses**: | `$=dv.current().Recipe.Courses`
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**Categories**: | `$=dv.current().Recipe.Categories`
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**Collections**: | `$=dv.current().Recipe.Collections`
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**Serving size**: | `$=dv.current().ServingSize`
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**Cooking time**: | `$=dv.current().Recipe.CookingTime` min
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---
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### Ingredients
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```dataviewjs
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dv.view("00.01 Admin/dv-views/query_ingredient", {ingredients: dv.current().Ingredients, originalportioncount: dv.current().Recipe.OServingSize})
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```
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---
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### Instructions
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1.a) Bring a saucepan of water up to the boil with 0.5 tsp of salt for the noodles.
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1.b) When boiling, add the noodles and cook for 4 mins.
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1.c) Drain in a sieve, return to the pan (off the heat) and cover with cold water - this will stop them sticking.
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2.a) Meanwhile, heat a drizzle of oil in a large frying pan or wok on medium-high heat.
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2.b) When hot, add the diced chicken and season with salt and pepper. Fry, stirring occasionally, until browned, 4-5 mins.
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3.a) Meanwhile, halve the plums, remove the stones and chop each half into three wedges.
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3.b) Trim the spring onion and thinly slice.
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3.c) Halve the red chilli, deseed and finely chop.
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3.d) Peel and grate the garlic (or use a garlic press).
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4.a) Lower the heat to medium and add the plums to the pan with the chicken.
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4.b) Stir-fry until the plums start to colour, 1-2 mins.
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4.c) Stir in the garlic and easy ginger along with half the spring onion and as much chilli as you like.
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4.d) Stir-fry for another minute.
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5.a) Add the mange tout and stir-fry until just tender, 1-2 mins.
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5.b) Stir in the hoisin sauce, ketjap manis and 1 tbsp water per person, ensuring everything is well coated.
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5.c) Drain the noodles and add them to the pan. Stir together and cook until everything is piping hot, 1-2 mins.
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```ad-warning
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title: IMPORTANT
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The chicken is cooked when no longer pink in the middle.
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```
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6.a) Divide the chicken and plum noodles between your bowls and scatter over the peanuts and remaining spring onion.
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Enjoy!
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