Time to leave BBQ for a bit and get back to soy sauce and ginger. . . .i found this recipe in an asian cookbook that i had forgotten i had . . . .we loved it and ate the leftovers for lunch two days in a row. . The dish has a good ginger flavor without it being too overwhelming. . . and i love baby bok choy but never really know how long to cook it for when i make it on my own without a recipe. . .
Recipe Adapted from The Complete Asian Cookbook - Edited by Helen Aitken:
-600g (1 1/4 lb) Shanghai noodles (i just cooked the full package of noodles and then added a portion at a time to the wok until i felt it was the right amount- we couldn't find shanghai noodles so we used other chinese noodles- seems like any chinese noodle should work)
-1 tblspn olive oil
-1 tblspn fresh ginger, cut into matchsticks
-1 long red chili, seeded and finely chopped (i used a seeded jalapeno)
-500g (1 lb) chicken breast fillets, thinly sliced (i used thinly sliced chicken cutlets cut into bite size-stir fry size pieces)
-2 cloves garlic, crushed
-1/4 cup salt reduced soy sauce
-3 tspns sesame oil
-700g (1 lb 7 oz) baby bok choy, sliced length-ways into eighths
-2 tblspns sesame seeds toasted
1) Cook the noodles in a saucepan of boiling water for 4-5 minutes, or until tender. Drain and rinse under cold water. Drain again.
2) Heat the oil in a wok and stir to coat. Add the ginger and chili and stir-fry for 1 minute. Add the chicken and stir-fry for a further 3-5 minutes, or until browned and almost cooked.
3) Add the garlic and cook for 1 minute. Pour in the soy sauce and sesame oil and toss to coat. Add the bok choy and noodles and stir-fry until the bok choy is tender and the noodles are warmed through. Place in individual serving bowls, sprinkle with sesame seeds and serve.