My daughter pop up a question when I did the dishes last night - after our glorious sweet n sour beef dinner: does Jamie do noodle?
Of course he does.
So we had another quick stir-fry dinner, chicken chow mein partnered with noodle. Fresh and filling.
When I check the ingredient needed, there is on item I never use before, water chestnut, and I'm not familiar at all with this ingredient. I even never see it before, let alone taste it. I googled it out of curiosity -and even tried to translate water chestnut into Bahasa Indonesia, which came up with silly word not representing water chestnut at al-.
So I tried my luck to local supermarket, and found canned water chestnut on it's isle. Great.
Before you start turn up the heat, better be sure that all ingredients are ready, sliced and measured. All stir fries I experienced was always a quick cooking process, left you no room to stop, break and catch if anything missing from your prepared ingredients, let alone turn down the heat. Your stir fry won't taste the same.
So, for 4 serves, you will need:
* 350gr noodle (I used 1 pack fresh hokkien noodle)
* 2 large chicken breast fillet, cut into finger-size, season with salt n pepper, put aside.
* 1 bunch of bok choy, cut lenghtway, wash.
* fresh ginger, about 3cm, finely slice.
* 4 cloves of garlic, finely slice.
* 3-4 spring onion, finely slice.
* 4 shiitake mushroom (optional), tear into pieces.
* 1 fresh chilli, de-seed if you don't want it to spicy, slice
* 400g canned water chestnut, slice, put back on it's original water.
* Nut oil (about 30 ml)
* 2 teaspoon corn flour.
* 3-4 tablespoon soy sauce.
* sea salt & freshly ground pepper.
* bunch of fresh coriander, pick the leaves and finely chop the stalks
* 1 small lime, halve.
* Preheat a wok/large frying pan on high heat, add the oil, swirl it around.
* Stir in the chicken for couple of minutes until bit brown, then add the ginger,garlic,chili, coriander stalks, mushroom ad half the spring onion, stir for another 30 seconds.
* Boil a pan of water, once it boiling add your noodle and bok-choy for about 2-3 minutes. Don't get overcooked.
* Add the cornflour and water chestnut and it's water to the wok, stir again and make sure nothing stick on the bottom of the wok.
* Remove from the head, add the soy sauce and juice of the lime, mix well.
* Drain the noodle & bok choy, reserving a bit of cooking water.
* Stir in the noodle and bok choy to the wok, add little cooking water if needed to loosen up.
* If you like, add more soy sauce to taste.
* Sprinkle with the rest of the onion and coriander leaves, serve with lime wedge.