It’s the summer holidays. Yay. I do actually (mostly) mean that. Regardless of the fact that I have seven weeks with my four children. Twenty-four/seven. No breaks. No get outs. No ‘me-time’. Because I also don’t have the school run. Halle-bloody-lujah. We can sit in our pyjamas till lunchtime and it doesn’t matter (and believe me when I tell you that we’ve most definitely done this – a lot). I can roll over in bed at 7am and not worry. The kids can watch as much YouTube crap till their eyes bleed and I finally crawl out of bed to give them breakfast. Oh yes, the holidays rock.
It also means I’m back to enjoying cooking again. There was a time back there, that last summer term when it all gets stupidly manic and you’re trying to recall whether you’ve remembered to put pants on that day, let alone whether you’re missing some vital end-of-term event, that cooking became an afterthought. There certainly wasn’t any enjoyment in cooking, it was just a case of necessity. Or not, as I threw more fish fingers at the Kinder and ordered the Husband and I another curry.
I’m also back on Pinterest with a vengeance. Bloody love it. So guess where this recipe came from? It’s actually another Damn Delicious recipe that I’ve changed slightly to suit us. I just reduced the sugar slightly and simplified the cooking method. It’s a really nice recipe and I’ve been making it quite a lot. I even took the plunge and played the Dinner Lottery i.e. fed it to the kids. Henry ate it all, Alice ate the noodles, Hannah and Lucy ate the chicken and carrots. Comme si, comme sa.
Ingredients (Serves 4 adults)
1-2 carrots, cut into batons
small head of broccoli, cut into small florets
1 small courgette, cut into batons
mushrooms, sliced (use however many you fancy)
4 chicken breasts (about 550g), diced
250g dried egg noodles
1 tbsp cornstarch
3 tbsp water
100ml soy sauce
4 tbsp honey
3 cloves garlic (or 3 tsp of garlic paste)
1 tsp ginger paste
1 tbsp oil
1. I pre-cooked the carrots and broccoli in the microwave to soften them slightly as the kids will only eat them like this. I gave the dish about 3 minutes on full power. If you don’t mind your veg crunchy you can skip this step.
2. Cook the noodles according to the packet instructions (i.e. bring to boil then simmer for about 4-5 minutes until soft) then sieve and set aside.
3. In a small bowl mix together the cornstarch and water, then set aside for a moment.
4. In a small pan add the soy sauce, water, honey, garlic and ginger. Whisk together whilst bringing the mixture to a simmer.
5. Once the pan is simmering add the cornstarch mixture (give it a quick stir before adding as the cornstarch tends to solidify at the bottom of the bowl). Simmer gently until the sauce has thickened slightly (a couple of minutes). It should be thick enough to coat the back of a spoon. Turn off the heat and set this aside.
6. In a wok (or large frying pan) add the oil and warm over a medium high heat. Add the chicken and cook until cooked through.
7. Once the chicken is cooked through, pour off any water before adding the veg – any water from the chicken will thin the sauce. Cook for another 5 minutes or so, until the mushrooms and courgette have softened slightly.
8. Add the noodles and the sauce to the wok, stir through and serve.
This dish has the extra step of making the sauce separately before adding it to the wok, but it’s honestly worth it and really doesn’t take that long. It’s fairly quick, really simple, and bloody tasty. It’s fast becoming a HC Household favourite.